Blueberries 'n' Cream Jello

“My dad is a dessert-loving diabetic, so I turned this into a very low sugar salad. It's sweetened with Splenda and fruit juice, but can also be made with sugar. With the blueberries, pineapple and pecans you really don't miss the sugar.”
READY IN:
2hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve gelatin in boiling water.
  2. Drain the blueberries and pineapple, reserving 1 cup of liquid. (Add water if necessary to get 1 cup).
  3. Stir blueberries, pineapple and juice into the dissolved gelatin.
  4. Pour into a 2 quart jello mold.
  5. Refrigerate until firm.
  6. Mix together the cream cheese, Splenda, sour cream and vanilla until fluffy.
  7. Carefully spread over the jello.
  8. Sprinkle the pecans over the cream cheese layer.
  9. Refrigerate for approximately 30 more minutes.
  10. Invert and serve immediately.

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