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Melba's Congealed Salad

Bettie Pleasant

Ingredients

  • 2 cups water boiling

  • 6 ounces blackberry Jello

  • 16 ounces crushed pineapple drained

  • 1 can blueberry pie filling

  • 8 ounces cream cheese softened

  • 2 Tablespoons sugar

  • 16 ounces Cool Whip softened

Instructions

  1. In a large bowl combine Jello and boiling water. Stir until dissolved. Mix in pineapple and pie filling. Pour into a 9x13-inch pan and refrigerate for about 2 hours until firm.

  2. Topping: Mix cream cheese and sugar together well. Stir in Cool Whip.

  3. Spread topping over set Jello. Refrigerate at least half an hour before serving. Top with fresh blueberries if desired.

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