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One of our favorite dessert recipes, it is especially cooling
during the summertime. As a variation, substitute cherry gelatin
and cherry pie filling for blueberry.
Jello:
2 3-oz. Pkg Concord Grape Jello Gelatin
1 12-oz. Can Unsweetened Crushed Pineapple
1 12-oz. Can Blueberry Pie Filling
2 Cups Boiling Water
Dissolve gelatin in
boiling water in a
casserole dish. Allow
to partially congeal. Stir in pineapple and blueberry pie filling.
Allow to set.
Topping:
1 8-oz. Pkg Cream Cheese
1 8-oz. Container Sour Cream
½ Cup Sugar
1 tsp Vanilla
1 Cup Chopped Pecans
Let cream cheese and sour cream warm to room temperature. They blend better when warmer. Blend thoroughly in a mixing bowl all but pecans.
Stir in copped pecans.
Smooth over set Jello. Serve chilled.
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