6 oz pkg. Jello (large box) (cherry or grape)
2 c hot water
20 oz can crushed pineapple
1 can cherry or blueberry pie filling
8 oz cream cheese
8 oz sour cream
1/2 c sugar
1 tsp vanilla extract
Dissolve Jello in hot water. Stir in pineapple and pie filling. spread in dish and let congeal.
Topping: Mix rest with mixer and spread over congealed salad. Refrigerate.
No comments:
Post a Comment