| 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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