2 small boxes blueberry jello
15-20 oz. can crushed pineapple, drained
1/2 pt. sour cream
1 t. vanilla
1 1/2 c. boiling water
1 can blueberry pie filling
8 oz. cream cheese, softened
1/2 c. sugar
1 c. chopped pecans, optional
Prepare jello using boiling water as directed on pkg. Add pineapple and pie filling. Place in 9x13 dish. Chill. Combine cream cheese, sour cream, vanilla and nuts. Spread over sey jello. Refrigerate until time to serve.
No comments:
Post a Comment