2 c. boiling water
6 oz. pkg blackberry, blueberry, or raspberry jello
16 oz. crushed pineapple, drained
1 can blueberry pie filling*
chopped pecans, optional
Topping:
8 oz. cream cheese, softened
2 T. sugar
16 oz. cool whip, thawed
1 t. vanilla
Combine jello and water. Stir until dissolved. Mix in pineapple and blueberry topping. Pour into 9x13 dish. Refrigerate until firm. Combine topping ingredients. Spread over jello. Refrigerate until ready to serve.
*Can also be made with other flavor pie fillings.
No comments:
Post a Comment