Ingredients

The following ingredients have 18 Servings
  • 1 large box and 1 small box raspberry Jello (or strawberry or a mixture of the two!)
  • 3 cups boiling water
  • 1 can blueberry pie filling (21 oz)
  • 1 small can crushed pineapple (8 oz) (drained)
  • 8 oz cream cheese (softened)
  • ½ cup sour cream
  • 1 tsp vanilla
  • 1 cup Cool Whip
  • ½ cup sugar
  • fresh berries for topping (if desired)

Instruction

  • In a large bowl, add the boiling water to the Jello. Mix until Jello is completely dissolved and then cool for 5-10 minutes.
  • Stir in the blueberries and the pineapple and pour into a 9X13 pan. Place in the refrigerator until set, about 4 hours.
  • To make the topping, beat the cream cheese, sour cream, vanilla and sugar with an electric mixer until smooth. Add the Cool Whip and fold in with a spoon until well combined.
  • Spread the topping over the gelatin layer and refrigerate until ready to serve. Top with fresh berries if desired.