Can be a dessert or a side dish.
(1) Large box Raspberry Jello or 2 small boxes
(1) can blueberry pie filling
(1) Large 20 oz. can Dole crushed pineapple in own juice (do not drain)
(1) small 8 oz. container sour cream (light or fat free are ok)
No nutrition information available
Stir to dissolve the Jello in large bowl with 2 cups of boiling water.
In same bowl, add the whole can of pie filling and can of pineapple with all the juice and mix thoroughly. Pour only half of the mixture in the bowl into a 13” x 9” glass baking pan.
Set the glass pan in refrigerator and leave the other half of the mixture out at room temperature. Once the Jello in the refrigerator sets up in a few hours then carefully spread the whole container of sour cream all over the top. Next, pour the remaining bowl of Jello mixture over the sour cream and let it set for a few more hours. Cut into squares to serve. Top with a little whipped cream, if desired.
Serves about 15-20.