Ms. Karen Clark brought this to our church's Thanksgiving dinner. It's a great alternative to cranberries for the holidays. But, I love anything with fruit and jello! This recipe can easily be halved.
Grape Jello Salad
2 packages grape jello
1 large can crushed pineapple
1 large can blueberry pie filling
2 cups hot water
Mix jello and water until incorporated. Add pineapple and pie filling. Congeal in the refrigerator
Top:
8 oz sour cream
8 oz cream cheese
1/2 cup sugar
Mix together. Spread over jello. Optional, can top with pecans.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment