1 can crushed pineapple,
drained, save juice
1 can blueberry pie filling
1 large raspberry jello
1 c. hot water
1 egg, beaten
1/2 c. sugar
2 Tbsp. flour
1/2 c. pineapple juice
1 small pkg. cream cheese
2 c. Cool Whip
Dissolve jello in 1 cup hot water. Stir in pie filling
and pineapple. Chill until firm.
Topping: In a saucepan combine sugar, egg, pineapple
juice and flour. Cook over medium heat stirring until thick.
Remove from heat and stir in cream cheese. Let mixture cool.
Fold in Cool Whip and spread on salad.
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