Jello Salad with Pineapple and Blueberries - Blueberry Salad Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Pat Price Ingredients 1 6 oz (168 grm). pkg. raspberry jello 1 6 oz (168 grm). pkg. lemon Jello 1 large can crushed pineapple 1 can Blueberry Pie Filling 1 tsp (5 ml). lemon juice Topping: 1 8 oz (224 grm). pkg. cream cheese 1/2 cup (125 ml) sugar 1 tsp (5 ml) vanilla 1/2 cup (125 ml) chopped nuts Preparation For the jello: Disslove jello in 1 cup (225 ml) boiling water. Add 1/2 cup (125 ml) cold water. Add large can of crushed pineapple, blueberry pie filling and 1 tsp (5 ml) lemon juice. Congeal. Add topping. For topping: Mix ingredients (except nuts) all together and spread on jello. Sprinkle nuts on top. Comments Very good, I made this at Thanksgiving and everyone raved about it.

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.