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.
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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!
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