- Servings: 18
|2||Small Packages Raspberry Jello|
|1 can||Blueberry Pie Filling|
|2 cups||Boiling Water|
|1||Large Can Crushed Pineapple, drained|
|½ cup||Broken Nuts|
|8 oz||Softened Cream Cheese|
|1 cup||Sour Cream|
Boil your water and mix with your jello. Blend well. Mix in your canned pie filling, drained pineapple and nuts. Put in a 9" x 12" glass baking dish and chill until firm. Then mix your topping and spread evenly over your jello mixture. This is a lovely side dish or salad. It also freezes well.
I save the juice from the pineapple when I drain it and substite it for some of the water for additional flavor. You can substitute cherry pie filling for blueberry.