Blueberry jello salad

Yield: 8 Servings

Measure Ingredient
2 smalls Jell-O; flavored, blackberry
2 cups Water; boiling
15 ounces Blueberries; frozen
8 ounces Crushed pineapple
8 ounces Fat-free cream cheese; softened
⅓ cup Sugar
1 cup Fat-free sour cream
½ teaspoon Vanilla
½ cup Pecans; chopped

Dissolve Jello in boiling water. Drain berries and pineapple, saving liquid to make 1 cup; add liquid to Jello. Stir in berries and pineapple, pour into 2-quart flat dish. Cover and refrigerate until firm.

Combine sour cream, vanilla, cream cheese and sugar; spread over salad and sprinkle with chopped pecans. Chill until served.

Excellent! Posted on GEnie by R.BELANGER [Bobbie] on 06/04/94.

Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997

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