Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box lemon jello |
| ½ pounds | Cream cheese |
| 1 teaspoon | Vanilla |
| 4 tablespoons | Confectioner's sugar |
| ½ cup | Sour cream |
| 1 can | Whole blueberries; (not pie filling) |
| 2 \N | Boxes black raspberry; grape, or any dark jello |
Dissolve lemon jello in ½ c. hot water, set aside. Cream in mixer: cream cheese, vanilla, sugar, and sour cream. Combine with lemon jello and pour into ring mold. Refrigerate.
Dissolve other 2 boxes jello in 1½ c. hot water. Add ½ c. juice from blueberries. Let sit awhile and add blueberries. Pour over lemon jello in mold. Refrigerate until set.
Posted to JEWISH-FOOD digest by "Paula Miller Jacobson" <paulaj@...> on Apr 1, 1998