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BLUEBERRY CONGEALED SALAD


May 4, 2016 Facebook Twitter LinkedIn Google+ Uncategorized


2 small packages grape jello

2 cups boiling water

1 large can crushed pineapple

1 can blueberry pie filling
Mix grape jello, water, pineapple, and pie filling together. Set in refrigerator until it begins to jell. After this has jelled, mix topping and spread on top. Serve

Topping:
1 8-ounce cream cheese

1 8-ounce sour cream

½ cup sugar

1 teaspoon vanilla

½ cup chopped pecans

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