Blueberry Jello Salad - Jennifer Crites
Recipe
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Ingredients
- 20.166666666667 (3 oz) boxes grape or blackberry Jello
- 20.166666666667 cups boiling water
- 80.666666666667 oz can crushed pineapple
- 10.0833333333333 can blueberries
Topping
- 80.666666666667 oz cream cheese, softened
- .50.0416666666667 cup sour cream
- .50.0416666666667 cup powdered sugar
- .50.0416666666667 tsp vanilla
- .50.0416666666667 cup chopped pecans
Steps
- Add boiling water to the jello mix. Stir to dissolve.
- Drain pineapple, reserving juice. Drain blueberries, reserving juice. Combine the pineapple and blueberry juices to make 1 cup liquid. Add juice to the jello mixture. Stir in both fruits. Pour into a 9x13 pan and allow to set.
- Topping: Beat together cream cheese, sour cream, sugar, and vanilla. Spread over the top of the set jello. Sprinkle with nuts.