Creamy Blueberry Jello

Submitted By The Sensible Cook
AVERAGE RATING: 4 votes / 4.5 Stars

2 pkgs (3 oz each) grape gelatin

2 cups boiling water

1 can (21 oz) blueberry pie filling

1 can (20 oz) unsweetened crushed pineapple, un-drained

1 pkg. (8 oz) reduced fat cream cheese, softened

1 cup fat free sour cream

1/3 cup sugar or granulated sugar substitute

1 tsp vanilla extract

½ cup chopped walnuts

 

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13 x 9” dish. Cover and refrigerate until partially set, about 1 hour.

 

In a mixing bowl, combine the cream cheese, sour cream, sugar, and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

 

12 servings made with sugar, 280 calories per serving, 7g fat, 51g carbohydrate, 5g protein, 2g fiber

12 servings made with sugar substitute, 259 calories per serving, 7g fat, 46g carbohydrate, 5g protein, 2g fiber

 

 

 

 

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