This is a delicious way to use blueberries and the topping makes me think I’m eating cheesecake.
Serves 10 or more
2- (3oz.) packages of blackberry or raspberry jello.
2 C. boiling water
1 (15oz.) can of blueberries
1 (8oz.) can curshed pineapple, drained with juice reserved
1 (8oz.) package cream cheese, softened
1/2 C. white sugar
1 C. sour cream
1/2 t. vanilla
1/2 C. chopped pecans
- In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberries and pineapple cans into a measuring cup and add enough water to make 1 C. of liquid (you will have plenty of juice). Stir the juice mixture, blueberries and crushed piineapple into the gelatin and pour into a 2 qt. mold. Refrigerate until firm.
- Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the chilled gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill from about 30 minutes, and invert to serve.