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Frosted Fruit Gelatin Salad

Shares field editor Sherry Hulsman of Louisville, Kentucky, "I often take this fruity salad to potlucks and other gatherings. With its fluffy topping, it's always popular."
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    9 servings


  • 1 can (15 ounces) blueberries
  • 1 can (8 ounces) unsweetened pineapple tidbits
  • 1 package (.6 ounce) sugar-free raspberry gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) fat-free cream cheese, softened
  • 1/2 cup fat-free sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract


  • Drain blueberries and pineapple, reserving juice; set fruit aside. In a bowl, dissolve gelatin in boiling water. Add enough water to reserved fruit juices to measure 1-1/4 cups; stir into gelatin. Chill until partially set. Stir in reserved fruit. Pour into an 8-in. square dish. Refrigerate until firm.
  • In a bowl, combine cream cheese and sour cream. Beat in sugar and vanilla. Carefully spread over the gelatin. Refrigerate until serving.

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