Blueberry mold
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Boxes black raspberry; grape, or any dark jello | |
Directions
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