I've almost made this recipe multiple times, but it keeps getting bumped off my menu for one reason or another. I made this to take to a family gathering this weekend. First of all, the recipe calls for canned blueberries NOT canned blueberry pie filling. I didn't know there was a difference. I also didn't have canned blueberries so I substituted frozen blueberries instead.
I loved this jello; it went over well at the party too. So easy to make and so yummy and refreshing. Definitely plan to make this one again!
By the way, Allison loved this so much she said, "You did a good job making this. I loved it. It was DEEElicious. Can you make this for my birthday?"
2
packages (3 ounces each) cherry gelatin
2 cups
boiling water1 can (15 ounces) blueberries, drained
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
1/4 cup chopped pecans
In a large bowl, dissolve gelatin in boiling water; stir in blueberries. Pour into a 11-in. x 7-in. dish; chill until set.
In a large bowl, beat cream
cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread
over the gelatin layer; sprinkle with pecans. Chill several hours or overnight.
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