Blueberry Jello Salad
2 packages raspberry jello, dissolved in 2 c. hot water
1 package (8 oz) cream cheese
1 can blueberries, save juice
1 medium sized can crushed pineapple, save juices
1 c. whipped cream
Drain and save juice (1 1/2c) from blueberries and pineapple. Add water if not enough. Pour dissolved jello into a 9x13 glass pan. Dissolve cream cheese in hot jello. Breaking apart with a fork, leaving small pieces in the jello. Add reserved juice. Partially chill. Then add fruit and fold in whipped cream. Let sit in fridge for at least 4 hours before serving.
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