Blueberry Pineapple Congealed Salad
User Reviews
4.9
Blueberry Pineapple Congealed Salad
Description
The Blueberry Pineapple Congealed Salad starts by dissolving black cherry gelatin in boiling water, to which canned crushed pineapple and thawed blueberries are added before refrigerating until firm. A separate creamy layer is made by blending room temperature cream cheese, sour cream, and sugar, then folding in chopped walnuts. This mixture is spread evenly over the set gelatin and chilled again to firm up.
The salad has a firm and smooth gelatin base punctuated by juicy fruit pieces, balanced by a soft and slightly tangy creamy layer with crunchy walnuts for contrast. It must chill for several hours to achieve the proper texture for slicing into squares.
This dish suits summertime gatherings or potlucks as a refreshing, chilled side or dessert. It should be kept refrigerated and consumed within a few days to maintain texture and freshness. The recipe notes advise against freezing due to texture changes.
Ingredients
- 6 ounces black cherry jello (two 3-ounce packages)
- 2 cups water boiling
- 8.25 ounces pineapple with its juice, canned, crushed
- 12 ounces blueberries thawed and lightly drained, frozen
- 8 ounces cream cheese room temperature
- 1/2 cup sour cream
- 1/2 cup sugar
- 3/4 cup walnuts chopped
Instructions
Prep Work:
- Although this recipe is quick and easy to make, there are a few steps you should take ahead of time to make the assembly easier.-- Take the cream cheese out of the refrigerator about 30 minutes in advance so it can come to room temperature.-- Remove the blueberries from the freezer and let them thaw completely before you begin.-- Start a kettle (or pot) of water boiling.-- Chop the walnuts.
- In a 2-quart heat-proof serving dish or casserole, add the jello and boiling water. Stir until the jello is completely dissolved.
- Add the pineapple with its juice and the blueberries. Stir until evenly combined.
- Cover and refrigerate until firmly set.
- Add the cream cheese, sour cream, and sugar to a medium bowl and mix until thoroughly combined.
- Stir in the walnuts.
- Spread evenly over the set jello layer.
- Cut into squares to serve.
Notes
- Prepare the salad several hours in advance to allow the gelatin to set fully, ideally 4 to 6 hours.
- Store leftovers covered in the refrigerator for up to three days to maintain freshness.
- Freezing is not recommended as it affects the texture and consistency of the gelatin and creamy layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 368kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 203mg | 8% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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