The Farmhouse Kitchen: Sweet July Memories
July 2024
Serves 10-12
Ingredients
- 2 packages grape Jell-O
- 2 cups boiling water
- 1 large can crushed pineapple (undrained)
- 1 can blueberry pie filling
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 cup chopped pecans (optional)
Directions
In a medium bowl, mix Jell-O and boiling water. Stir until dissolved. Then add crushed pineapple and blueberry pie filling. Mix all together. Pour into a 9 x 13 casserole dish. Cover and refrigerate until firm.
For the topping, in a medium bowl combine cream cheese, sour cream, sugar and vanilla. Pour over set Jell-O mixture. Sprinkle with pecans if desired.
Allow to set overnight if you want a firmer salad, but it’s ready to eat as soon as the Jell-O is set.
