Blueberry Jell-O Salad

  • Yield: 10 to 12 servings

'This recipe was used by my mom every holiday meal. I can't remember a Thanksgiving without it. In fact, aside from the turkey, this is a must have dish at our table.'


1 (6-ounce) box black cherry Jell-O
2cups fresh blueberries
1 (16-ounce) can crushed pineapple, drained
1/2cup sugar
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1cup chopped toasted pecans


  1. Prepare Jell-O according to package instructions; refrigerate until partially set, about 11/2 hours. Add blueberries and pineapple; stir well. Pour into a 13-by-9-inch glass dish. Refrigerate 6 hours or overnight to set.
  2. Combine sugar, sour cream and cream cheese. Mix to spreading consistency. Spread over set Jell-O; sprinkle toasted pecans on top. Refrigerate until ready to serve.

—Michelle Fyfe, Mesa, AZ