- 2 3 oz box raspberry jello mix
- 2 cup hot water
- 1 20 oz can crushed pineapple, drained
- 1 21 oz can blueberry pie filling
- 8 ounces cream cheese
- ½ cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
ingredients
directions
1. Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm. |
2. Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving. |
Categories
Holiday, Salads
