EASY BLUEBERRY JELLO SALAD
1 can (16-ounces) crushed pineapple (reserved drained juice)**
1 cup boiling water
2 boxes (3 ounces) of grape or berry-blue JELL-O gelatin (can substitute sugar-free JELL-O)*
1 can (16-ounces) blueberry pie filling
1/2 cup fresh blueberries, washed
1/4 cup chopped pecans
1 – Drain the pineapple juice into a one (1) cup measuring cup. Fill the rest of the cup to the top with boiling water.
2 – Pour the gelatin into the pineapple juice/boiling water mixture and stir until the crystals are completely dissolved. Add crushed pineapple and blueberry pie filling. Stir to combine.
3 – Pour the gelatin mixture into a 9- by 13-inch pan. Cover and refrigerate until firmly set. The salad can be ready to serve in 2 to 3 hours or leave overnight. Keep chilled until ready to serve …
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