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Blueberry Pineapple Jello Salad Recipe
|Raspberry jello||2 Cup (32 tbs) (2 Packages)|
|Hot water||2 Cup (32 tbs)|
|Cream cheese||8 Ounce|
|Crushed pineapple||1 Can (10 oz)|
|Blueberries||1 Can (10 oz)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2314 Calories from Fat 1406
% Daily Value*
Total Fat 158 g243.3%
Saturated Fat 96.9 g484.3%
Trans Fat 0 g
Cholesterol 580.9 mg
Sodium 1015 mg42.3%
Total Carbohydrates 191 g63.7%
Dietary Fiber 9.3 g37.2%
Sugars 171.2 g
Protein 23 g45.8%
Vitamin A 60.4% Vitamin C 95.8%
Calcium 38.6% Iron 9.2%
*Based on a 2000 Calorie diet
Dissolve raspberry Jello in a blender, then add cream cheese.
Blend until well mixed and cream cheese is dissolved.
Pour into 9 x 13-inch baking dish.
Stir in 1 1/2 cups juice, mixing well.
Let set partially in the refrigerator, stirring occasionally.
Whip the cream and add to partially set Jello; stir in the pineapple and blueberries.
Return to the refrigerator to fully set.