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Salad: 2 small (3-ounce) boxes black cherry jello 1 (20-ounce) can crushed pineapple, drained 1/2 cup chopped pecans 1 (14-ounce) can blueberries, drained 3 medium bananas sliced Topping: 1 (8-ounce) package cream cheese, softened 1 (8-ounce) carton sour cream 1/4 cup sugar Mix jello according to package. Fold in fruit and nuts. Pour into 13x9-inch pan and refrigerate. When completely firm, spread on topping. Topping: Mix softened cream cheese together with sour cream and sugar. Mix until well blended. Spread over salad. Yield: 10-12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |