Monday, June 24th 2013, 6:02 pm
Ingredients:
2 (3 oz.) pkg. of grape Jell-O
2 c. boiling water
1 (8 oz.) can crushed pineapple, drained
1 can blueberry pie filling
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped pecans
Instructions:
Drain pineapple; reserve juice. Dissolve Jell-O in boiling water; stir in reserved pineapple juice. Chill until slightly set, about the consistency of an unbeaten egg white. Stir in pineapple and blueberry pie filling. Pour into a 9 1/2-x-6-x-2-inch pan; chill until firm. Combine sour cream, cream cheese, and sugar; mix well until smooth and well blended. Spread over blueberry Jell-O salad, and top with chopped pecans or walnuts. Cut into squares and serve.
June 24th, 2013
April 15th, 2024
April 12th, 2024
March 14th, 2024
April 28th, 2024
April 28th, 2024