Blueberry mold

Yield: 1 Servings

Measure 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

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

Similar recipes