Ingredients
2 boxes (3 ounces each) grape Jello
1 can blueberry pie filling
2 cups boiling water
1 can (20 ounces) crushed pineapple (drained)
Topping
½ cup sugar
½ cup sour cream
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla
Pecans, optional
Directions
Dissolve Jello in water; add pineapple and blueberry pie filling. Stir until combined. Pour mixture into a medium-size bowl and place in refrigerator to congeal.
Mix topping ingredients and spread over Jello mixture.
Recipe Courtesy Of
Annie Taylor of Ahoskie, a member of Roanoke Electric
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