Sylvia Kenyon
2 sm. boxes grape jello (or blackberry jello)
2 cups boiling water
1 can blueberry pie filling
1 can crushed pineapple (undrained)
Dissolve jello in water add pineapple and blueberry pie filling. Mix well. Refrigerate until firm.
Topping: 1 8 oz. pkg. cream cheese
1/2 pt. sour cream
1/2 cup sugar
1 tsp. vanilla
Beat together and spread over firm salad. (1/2 c nuts added to topping is good)
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