Blueberries 'n' Cream Jello
- 2 (3 ounce) packages sugar-free blackberry gelatin or 2 (3 ounce) packages sugar-free black cherry gelatin
- 2 cups boiling water
- 1 (15 ounce) can blueberries
- 1 (8 ounce) can crushed pineapple in juice
- 1 (8 ounce) package cream cheese, softened
- 12 cup Splenda granular or 12 cup sugar
- 1 cup sour cream
- 12 teaspoon vanilla extract
- 12 cup chopped pecans
- Dissolve gelatin in boiling water.
- Drain the blueberries and pineapple, reserving 1 cup of liquid.
- (Add water if necessary to get 1 cup).
- Stir blueberries, pineapple and juice into the dissolved gelatin.
- Pour into a 2 quart jello mold.
- Refrigerate until firm.
- Mix together the cream cheese, Splenda, sour cream and vanilla until fluffy.
- Carefully spread over the jello.
- Sprinkle the pecans over the cream cheese layer.
- Refrigerate for approximately 30 more minutes.
- Invert and serve immediately.
blackberry gelatin, boiling water, blueberries, pineapple, cream cheese, splenda, sour cream, vanilla, pecans
Taken from www.food.com/recipe/blueberries-n-cream-jello-109615 (may not work)