|1 pack||Lemon Jello|
|1 pack||Black raspberry Jello|
|1 cup||Boiling water|
|½ cup||Cold water|
|1 tablespoon||Lemon juice|
|21 ounces||Can Blueberry pie filling|
|¼ cup||Powdered sugar|
|1 cup||Dairy sour cream|
Dissolve gelatins together in boiling water. Add cold water and lemon juice. Gradually stir into pie filling. Pour into 8x8x2 inch dish.
Chill until firm. Fold sugar into sour cream just until blended.
Spread over the top of the salad. Randy Rigg Submitted By RANDY RIGG On 05-18-95
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