Blueberry Jello Salad 6 Recipe

  • Gelatin
  • 6 ounces Raspberry Jello
  • 1 can blueberry pie filling (16 ounce can)
  • 1 can Crushed Pineapple (20 ounce can)
  • 2 cups boiling water
  • Topping
  • 4 ounces softened cream cheese
  • 1/4 cup sugar
  • 1/4 pint sour cream
  • 1/2 teaspoon vanilla
Dissolve gelatin in the boiling water. Add the can of pie filling and the can of pineapple, juice and all. Stir together. Put in large bowl or casserole dish and refrigerate until congealed. Mix the topping ingredients with a mixer until smooth and creamy. Spread on congealed jello. If you wish, top with chopped nuts of your choice. Great for showers, luncheons and pot-luck meals!
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