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Categories:
pineapple lemon gelatin boiling water pineapple juice frozen blueberries cream cheese sugar sour cream vanilla pecans
Viewed: 36 - Published at: 4 years agoIngredients
- 15 ounces crushed pineapple
- 6 ounces lemon gelatin
- 1 cup boiling water
- 6 ounces pineapple juice
- 2 cups frozen blueberries, thawed and drained
- 8 ounces cream cheese, softened
- 14 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 12 cup chopped pecans
Method
- Drain crushed pineapple, reserving juice.
- In a medium mixing bowl, combine gelatin and boiling water; stir to completely dissolve gelatin.
- Add reserved juice from crushed pineapple and the pineapple juice.
- Refrigerate 45 minutes, or until gelatin is soft-set, stirring once.
- Stir in drained pineapple and blueberries.
- Spoon into a 13x9x2-inch dish.
- Refrigerate 30-45 minutes, or until firm.
- In a medium mixing bowl with an electric mixer on high speed, beat cream cheese and sugar until light and fluffy.
- Add sour cream and vanilla; mix well.
- Spread evenly over blueberry gelatin layer.
- Sprinkle pecans over top.
- Refrigerate 1-2 hours.
- To serve, cut into squares.
