| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 1 | Servings | |
INGREDIENTS
| 2 | sm | Packages blackberry jello |
| 2 | c | Boiling water |
| 1 | lb | Can blueberries (in heavy syrup), well drained |
| 1 | lb | Can crushed pineapple; well drained |
| 8 | oz | Cream cheese; softened |
| 1 | c | Sour cream |
| 1/4 | c | Sugar |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
TOPPING Dissolve jello in boiling water. Add reserved juices (about 1 1/2 cups) and drained fruit. Pour into 9x13-inch pan and chill until firm. Topping: Beat together cream cheese and sugar. Add sour cream and vanilla; mix well. Spread over gelatin mixture. Chill. NOTES : Best if made 24 hours in advance. Recipe by: Hellen Mitten Posted to Bakery-Shoppe Digest V1 #417 by Nancy Pallotta <nancee@neo.lrun.com> on Nov 25, 1997
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