The days of jello salads are long past, but this recipe is worth pulling out once in awhile.
Take 2 3-oz. pkg. grape jello and dissolve it in only 2 c. boiling water.
Add 1 1-lb can of blueberry pie filling and 1 can crushed pineapple, undrained. Stir, put in a shallow pan, congeal.
Topping:
1 8-oz. pkg. cream cheese, softened
1/2 c. sugar, blended in
8oz sour cream
1 tsp. vanilla
Blend topping ingredients with a fork and spread on the thoroughly congealed jello salad.
Top with 1/2 c shopped nuts if desired.
Jello Molds
Aunt Edna's Top Secret Blueberry Muffin Recipe
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