Blueberries 'n' Cream Jello

1. 1

   Dissolve gelatin in boiling water.

2. 2

   Drain the blueberries and pineapple, reserving 1 cup of liquid.

3. 3

   (Add water if necessary to get 1 cup).

4. 4

   Stir blueberries, pineapple and juice into the dissolved gelatin.

5. 5

   Pour into a 2 quart jello mold.

6. 6

   Refrigerate until firm.

7. 7

   Mix together the cream cheese, Splenda, sour cream and vanilla until fluffy.

8. 8

   Carefully spread over the jello.

9. 9

   Sprinkle the pecans over the cream cheese layer.

10. 10

    Refrigerate for approximately 30 more minutes.

11. 11

    Invert and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.