• 2 small boxes grape Jello
  • 2 cups boiling water
  • 1 can blueberry pie filling
  • 1 small can crushed pineapple
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • ½ cup sugar
  • 1 cup chopped pecans

Cooking directions:

Mix Jello and water together. Add pie filling and pineapple. Place in glass pan and set in refrigerator. Mix softened cheese, sour cream, vanilla and sugar. Spread on top of congealed Jello. Top with pecans.

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