Blueberry Jello Salad

Hildi Valenzano


This is a staple at most of our holiday meals.

★★★★★ 1 vote


2 pkg
3 oz size, black cherry jell-o
2 c
hot water
1 can(s)
blueberry pie filling
1 lg can(s)
crushed pineapple, undrained
8 oz
cream cheese, softened
1 c
sour cream
1/4 c
1/2 c
chopped pecans, optional


1Dissolve the Jell-O in hot water. Stir in the pie filling and pineapple. Lightly spray a 9X13 glass dish with cooking spray, pour in the jello mixture and refrigerate until firm.
2In a large bowl, combine the softened cream cheese, sour cream and sugar, beat with an electric mixer until fluffy. Spread on top of the firm jello, sprinkle with optional pecans and refrigerate until you're ready to serve.

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