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Dissolve:
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2-6-ounce packages raspberry jello
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3 cups boiling water
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Drain and reserve juice:
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1 small can blueberries (drained-save juice)
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20 ounce can crushed pineapple (do not drain)
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Add enough water to make 4 cups of the juice above and add to dissolved jello
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Combine all of the ingredients and pour into a 9 inch by 13-inch pan.
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Partially set the jello in the refrigerator. Add the blueberries and pineapple.
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Top With Cream Cheese Mixture:
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8-ounce cream cheese (softened)
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Beat in 1 cup sugar
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Add 8 ounces of sour cream
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Spread on top of set jello and sprinkle with crushed nuts