Blueberry Salad (Mary Ann Whitesides)

食材

2 pkg. raspberry Jello

1 cup hot water

1 (21 oz) can blueberry pie filling

1 lg. can crushed pineapple

1 8 oz pkg. cream cheese

8 oz sour cream

1 cup chopped pecans

步驟

Dissolve:

2 pkg. raspberry Jello in

1 cup hot water

Mix in:

1 can blueberry pie filling (21 oz)

1 lg. can crushed pineapple

Stir well. Pour in 13 x 9 dish. Refrigerate until thick.

Mix:

1 8 oz pkg. cream cheese

8 oz sour cream

1 cup chopped pecans

Cream well. Spread on Jello or

(Can leave pecans out and sprinkle on top)