Purple Fruit Salad
Blueberries and pineapple together? Absolutely delicious! This recipe is perfect for a Summertime Potluck and since you can make it the night before it's a great dish to take to work.
Ingredients and Supplies
You will need:
3 ounce package Black Cherry Jello
15 ounce can crushed pineapple
21 ounce can Blueberry pie filling
8 ounce package cream cheese
8 ounce container frozen whipped topping
3 ounces chopped pecans
Electric mixer, 2 mixing bowls, 9" x 13" pan.
3 ounce package Black Cherry Jello
15 ounce can crushed pineapple
21 ounce can Blueberry pie filling
8 ounce package cream cheese
8 ounce container frozen whipped topping
3 ounces chopped pecans
Electric mixer, 2 mixing bowls, 9" x 13" pan.
Drain Pineapple
Drain the pinapple and add water to the juice until you have 1 cup liquid.
Make the Jello
In a medium sized mixing bowl, pour 1 cup boiling water over the jello. Stir until disolved. Pour in the 1 cup of pineapple juice. Stir until combined.
Adding the Fruit
Add drained pineapple and blueberry pie filling to the jello. Stir until combined.
Pour Mixture Into Pan
Pour fruit mixture into a 9 x 13 pan and place in refridgerator. Let set for 1 hour. Set the cream cheese and whipped topping on the counter so they will be room temp when you mix them together.
Cream Cheese Topping
Combine an 8 ounce package of cream cheese with an 8 ounce container of cool whip. Mix thoroughly. Spread this over the jello.
Pecans
Sprinkle the chopped pecans over the fruit salad. Place back in the refridgerator until ready to serve.
Make a Parfait
For a dinner party, instead of putting the salad in a 9 x 13 pan. Layer the jello-fruit mixture and the cream cheese mixture in wine glasses for pretty parfaits!