Print Friendly Recipe
- Pat Price
- 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
- 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
- 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.
- Add topping.
- For topping:
- Mix ingredients (except nuts) all together and spread on jello.
- Sprinkle nuts on top.
- Very good, I made this at Thanksgiving and everyone raved about it.
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