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This Blueberry Jell-O Salad is a classic, vibrant, and incredibly refreshing dessert or side dish, perfect for potlucks, holidays, or any gathering. It features a fruity Jell-O base packed with pineapple and blueberry pie filling, topped with a light and creamy cream cheese layer.
Ingredients:
Filling:
| Ingredient | Quantity |
| Boiling water | 2 cups |
| Blackberry Jell-O (or raspberry or cherry) | 2 (3 oz.) packages |
| Crushed pineapple, drained | 1 (16 oz.) can |
| Blueberry pie filling | 1 (21 oz.) can |
Topping:
| Ingredient | Quantity |
| Cream cheese, room temperature | 1 (8 oz.) package |
| Sugar | 2 tablespoons |
| Frozen whipped topping, thawed | 1 (16 oz.) carton |
Instructions:
- Prepare Jell-O Base: In a large bowl, whisk together the boiling water and the Jell-O packetsfor 3-4 minutes, or until the Jell-O powder is completely dissolved.
- Add Fruit & Chill: Stir in the drained crushed pineapple and the blueberry pie fillinguntil fully incorporated. Transfer this mixture to a 9×13-inch baking dish and refrigerate for 2-3 hours, or until the Jell-O mixture is set.
- Prepare Cream Cheese Topping: In a separate bowl or using an electric mixer, beat the room temperature cream cheese for 2-3 minutes until it becomes light and fluffy. Add the sugar and continue to beat for another 2-4 minutes, ensuring the sugar is completely dissolved into the cream cheese.
- Fold in Whipped Topping: Use a rubber spatula to gently fold in the thawed frozen whipped toppinginto the cream cheese mixture until fully combined and no streaks remain.
- Assemble & Chill Again: Carefully spread the cream cheese topping evenly over the set Jell-O mixture in the baking dish. Refrigerate for at least 30 minutes before serving, giving the topping time to set firmly.
- Serve: Once chilled, slice and serve.