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2 (3 oz.) pkg. grape gelatin 2 c. boiling water 1 (20 oz.) can blueberry pie filling 1 (20 oz.) can crushed pineapple, drained 1/2 c. roasted chopped pecans 1 pt. sour cream 1 (8 oz.) pkg. cream cheese, softened 1/2 c. sugar 1 tsp. vanilla Dissolve gelatin in boiling water in a large bowl. Stir in pie filling and pineapple. Place mixture in a 9 x 13-inch dish and refrigerate until firm. Combine remaining ingredients in a separate bowl and stir until thoroughly mixed. Spread over gelatin layer and return to refrigerator. Chill thoroughly before serving. Cut into squares and serve on lettuce leaf. 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. |