Ingredients
- 2 small packages grape Jello
- 2 cups boiling water
- 1 can regular size blueberry pie filling
- 1 small can unsweetened crushed pineapple, undrained
Topping:
- 1 small package cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 1 tsp. vanilla
- 1/2 cup chopped walnuts
Directions
In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 9x13 inch dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with nuts. Cover and refrigerate until firm.
By Robin from Washington, IA
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