Recipe - Blueberry Mold

1 Box lemon jello
One half pound Cream cheese
1 teaspoon Vanilla
4 tablespoon Confectioner's sugar
One half cup Sour cream
1 cn Whole blueberries; (not pie
filling)
2 Boxes black raspberry;
grape, or any dark jello

Dissolve lemon jello in One half c. hot water, set aside. Cream in mixer: cream
cheese, vanilla, sugar, and sour cream. Combine with lemon jello and pour
into ring mold. Refrigerate.

Dissolve other 2 boxes jello in 1 One half c. hot water. Add One half c. juice from
blueberries. Let sit awhile and add blueberries. Pour over lemon jello in
mold. Refrigerate until set.

Posted to JEWISHFOOD digest by "Paula Miller Jacobson" paulaj@erols.com
on Apr 1, 1998