Recipe from: Nikki Jones
2 (3-oz) pkg. blackberry jell-0
1 (8 1/4 oz.) can crushed pineapple
8 oz. cream cheese , softened
1 c. sour cream
1/2 c. chopped pecans
2 cups boiling water
1 (15 oz) can blueberries
1/2 c. sugar
1/2 tsp. vanilla
Dissolve gelatin in boiling water. Drain blueberries and pineapple; reserve juice. add enough water to juicies to measure 1 cup. add juice mixture to gelatin. stir in blueberries and pineapple. pour into 2-quart shallow pan. chill until firm. blend softened cream cheese, sugar, sour cream and vanilla until smooth. Spread over set jello; sprinkle with pecans. chill until serving time.
2 (3-oz) pkg. blackberry jell-0
1 (8 1/4 oz.) can crushed pineapple
8 oz. cream cheese , softened
1 c. sour cream
1/2 c. chopped pecans
2 cups boiling water
1 (15 oz) can blueberries
1/2 c. sugar
1/2 tsp. vanilla
Dissolve gelatin in boiling water. Drain blueberries and pineapple; reserve juice. add enough water to juicies to measure 1 cup. add juice mixture to gelatin. stir in blueberries and pineapple. pour into 2-quart shallow pan. chill until firm. blend softened cream cheese, sugar, sour cream and vanilla until smooth. Spread over set jello; sprinkle with pecans. chill until serving time.
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