• Cooking Time:
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My sister shared this recipe with me. I'm planning on sharing it with everyone else on Christmas morning.


  • 2 sm. pkgs raspberry jello
  • 1 to 2 cups boiling water
  • 1 16 oz. can crushed pineapple
  • 1 16 oz. can blueberry pie filling
  • Topping:
  • 1 8oz pkg cream cheese
  • 1 cup sour cream
  • 1/2 cup sugar
  • chopped pecans (optional)


  • Mix jello and boiling water until dissolved. Stir in pineapple and blueberry. Refrigerate until congealed (couple of hours- I usually make this the night before and add topping in the morning)
  • For the topping:
  • Beat cream cheese until smooth. Add sour cream and sugar. Spread over jello mixture. Top with pecans.

Categories: Fruit  It's Complicated 
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