COOKIES & TREATS/ BLUEBERRY JELLO DELIGHT
BY JOAN RICKETTS LOCKE
Ingredients:
1 can blueberry pie filling
1 can crushed pineapple with juice
1 box of grape jello
1 box of berry blue jello
2 cups boiling water
Dissolve each jello in boiling water
Let cool. Mix the blueberry pie filling
and crushed pineapple together. DO
NOT DRAIN PINEAPPLE. Stir
fruit mixture into jello. Refrigerate until
jello is firm.
Spread topping on jello:
1 8 oz. pkg. cream cheese
1 small container sour cream
1/2 tsp. vanilla
1/2 cup sugar
1/2 cup finely chopped pecans
(optional)
Mix together all topping ingredients and
spread onto jello. Refrigerate for 1 hour
and enjoy!
Just a tip: I have added fresh blueberries to the jello mixture. Also you can use cherry jello and cherry pie filling, equally as delicious as the blueberry!
Let cool. Mix the blueberry pie filling
and crushed pineapple together. DO
NOT DRAIN PINEAPPLE. Stir
fruit mixture into jello. Refrigerate until
jello is firm.
Spread topping on jello:
1 8 oz. pkg. cream cheese
1 small container sour cream
1/2 tsp. vanilla
1/2 cup sugar
1/2 cup finely chopped pecans
(optional)
Mix together all topping ingredients and
spread onto jello. Refrigerate for 1 hour
and enjoy!
Just a tip: I have added fresh blueberries to the jello mixture. Also you can use cherry jello and cherry pie filling, equally as delicious as the blueberry!
Celebrating Momma's 60th Birthday!
November 2, 1989 at the
Ricketts Family Farm, Lothian, MD
