Purple Fruit Salad

Blueberries and pineapple together? Absolutely delicious!  This recipe is perfect for a Summertime Potluck and since you can make it the night before it's a great dish to take to work.  

Step 1: Ingredients and Supplies

You will need:

 3 ounce package Black Cherry Jello
15 ounce can crushed pineapple
21 ounce can Blueberry pie filling
8 ounce package cream cheese
8 ounce container frozen whipped topping
3 ounces chopped pecans

Electric mixer, 2 mixing bowls, 9" x 13" pan.

Step 2: Drain Pineapple

Drain the pinapple and add water to the juice until you have 1 cup liquid. 

Step 3: Make the Jello

In a medium sized mixing bowl, pour 1 cup boiling water over the jello. Stir until disolved. Pour in the 1 cup of pineapple juice. Stir until combined.

Step 4: Adding the Fruit

Add drained pineapple and blueberry pie filling to the jello. Stir until combined. 

Step 5: Pour Mixture Into Pan

Pour fruit mixture into a 9 x 13 pan and place in refridgerator. Let set for 1 hour. Set the cream cheese and whipped topping on the counter so they will be room temp when you mix them together.  

Step 6: Cream Cheese Topping

Combine an 8 ounce package of cream cheese with an 8 ounce container of cool whip. Mix thoroughly. Spread this over the jello.  

Step 7: Pecans

Sprinkle the chopped pecans over the fruit salad. Place back in the refridgerator until ready to serve.

Step 8: Make a Parfait

For a dinner party, instead of putting the salad in a 9 x 13 pan. Layer the jello-fruit mixture and the cream cheese mixture in wine glasses for pretty parfaits!