PREPARATION TIME:
15 minutes
INGREDIENTS:
1 can blueberries, undrained
1 can (15 ounces) crushed pineapple, undrained
2 packages (3 ounces each) black raspberry jello
2 cups boiling water
8 ounces cream cheese, softened
1 cup sour cream
3/4 cup sugar
DIRECTIONS:
Dissolve gelatin in boiling water.
Add undrained blueberries and pineapple.
Put in 9X13 inch pan and refrigerate.
Prepare topping by blending sour cream and cream cheese.
Fold in sugar.
Spread on top of jello.
Refrigerate.
MEMORIES/STORIES ASSOCIATED WITH THIS RECIPE:
This recipe comes from Alice Hebberd Engelbach, wife of Hermann Friedrich
Engelbach. She was born on 24 June 1906 in LaCrosse, Wisconsin and died
14 February 1995 in Jacksonville, Illinois. This recipe is a favorite at
Thanksgiving and Christmas dinners.