BLUEBERRY SALAD
2 (3oz ) pkgs. grape Jello
2 cups boiling water
1 large can drained, crushed pineapple
1 large can blueberry pie filling
Mix Jello and water until dissolved, then add fruit and filling. Pour into cake pan. Refridgerate until set.
Topping:
1/2 cup powdered sugar
1 (8oz) cream cheese
1 cup sour cream
1 tsp. vanilla
Beat together and spread over Jello. Top with almonds, walnuts or pecans. It is good without the nuts too.
This is really good......YUM!
No comments:
Post a Comment