by Stacy Barney
2 (3 oz.) pkgs. grape Jello
1 lg. can crushed pineapple
1 can blueberry pie filling
2 c. boiling water
In a 9x13 glass dish, combine Jello and water. Next, add in your pineapple and pie filling. Let stand in the fridge.
Topping:
8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
Mix. Spread over set Jello.
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