Blueberry Jello
Ingredients
- 1 box raspberry jello ( 6 ounces )
- 1 1/2 cups boiling water
- 1 can blueberry pie filling, chilled 21 ounce can
- 1 can crushed pineapple ( 15- 20) ounces ), chilled and drained
- 1 pkg cream cheese ( 8 ounces ), softened
- 2 tbsp sugar
- 1 tub cool whip ( 16 ounces ), thawed
Instructions
- Dissolve raspberry jello in boiling water.
- Mix chilled blueberry pie filling and chilled and drained pineapple in jello.
- Pour in a 9x13 pan and refrigerate until solid about 3-4 hours.
- Cream the cream cheese and sugar together.
- Fold in cool whip.
- Spread over top of the chilled jello mixture.
- Chill for another hour or until ready to serve.