Post by Spirit Shadow on Nov 14, 2014 18:41:44 GMT
1 lg. pkg. raspberry jello
1 [20 oz] can crushed pineapple
1 [20 oz] can blueberry pie filling
1 cup sour cream
1 [8 oz] pkg cream cheese
1/2 c. sugar
1/2 c. pecans, chopped
Directions:
1 [20 oz] can crushed pineapple
1 [20 oz] can blueberry pie filling
1 cup sour cream
1 [8 oz] pkg cream cheese
1/2 c. sugar
1/2 c. pecans, chopped
Directions:
- Dissolve jello in one and one half cups boiling water
- Add pineapple in juice and blueberry pie filling
- Mix and allow to congeal.
- Mix sour cream, cream cheese, and sugar in mixing bowl and beat until fluffy using electric mixer.
- Spread over top of jellow salad and sprinkle with chopped pecans.
