2 pkg black raspberry Jell-O
1 can crushed pineapple
1 can blueberry pie filling
2 cups water, boiling
For Topping:
8 oz cream cheese
8 oz sour cream
½ cup sugar
1 tbsp vanilla extract
Use a 13x9-inch glass dish.
Blend Jell-O thoroughly into boiling water, mix in blueberries and pineapple and refrigerate until solid.
To make topping, blend all ingredients until smooth and top over blueberry mixture.
Refrigerate 20 to 30 minutes.
Serve in bowls.
Top with toasted nuts if desired.
Sugar: 31g
:
Calcium: 72mg
Calories: 247kcal
Carbohydrates: 32g
Cholesterol: 46mg
Fat: 15g
Fiber: 1g
Iron: 1mg
Potassium: 167mg
Protein: 3g
Saturated Fat: 9g
Sodium: 143mg
Vitamin A: 593IU
Vitamin C: 7mg
