Blueberries N Cream Jello Recipe

Satisfy your sweet tooth without the guilt! This diabetic-friendly Blueberries & Cream Jello Delight is surprisingly decadent. Sweetened with Splenda and fruit juice (or sugar, if preferred!), the juicy blueberries, sweet pineapple, and crunchy pecans create a flavor explosion that makes you forget about added sugar. A creamy, dreamy cream cheese layer completes this refreshing and light dessert, perfect for any occasion.

Prep Time 20 mins
Cook Time 135 mins
Calories 255.6 kcal
Protein 8g
Rating 5.0 (2 Reviews)
Blueberries N Cream Jello 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberries N Cream Jello

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How to Make Blueberries N Cream Jello

  1. Bloom 1 envelope (1 packet, about 1 tablespoon) of unflavored gelatin in 1/2 cup boiling water. Let stand for 5 minutes to soften.
  2. Drain 2 cups fresh or frozen blueberries and 1 cup crushed pineapple, reserving 1 cup of the combined juice.
  3. In a large bowl, gently stir the bloomed gelatin until dissolved. Add the drained blueberries, pineapple, and reserved 1 cup of juice. Stir well to combine.
  4. Pour the gelatin mixture into a 2-quart jello mold or similar sized dish.
  5. Refrigerate for at least 4 hours, or until completely firm.
  6. While the gelatin sets, prepare the cream cheese layer: In a medium bowl, beat together 8 ounces cream cheese (softened), 1/4 cup Splenda (or 1/4 cup granulated sugar), 1/2 cup sour cream, and 1 teaspoon vanilla extract until light and fluffy.
  7. Once the gelatin is set, carefully spread the cream cheese mixture evenly over the top.
  8. Sprinkle 1/2 cup chopped pecans over the cream cheese layer.
  9. Refrigerate for at least 30 more minutes to allow the cream cheese layer to set.
  10. To serve, carefully invert the mold onto a serving platter. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

39g

Fat

52g

Carbs

5g