Blueberry Jello Salad

Stacy Anderson

1 can blueberries (not pie filling) 1 medium can pineapple crushed 1 (6 oz) raspberry jello 1 (8 oz) cream cheese 2 cups water Bananas Cool Whip Directions: To avoid chunks of cream cheese in salad, follow these  directions: Place cream cheese in sauce pan and turn heat  on low. Very gradually add water (about 1 Tbsp. or less) and  stir until blended, continue until water is gone. Once cream  cheese is smooth, add jello and stir until dissolved. Pour into  jello dish, add berries and pineapple with juice. Stir until jello  looks purple and mixed. Put in refrigerator and let jello set  (about 4-5 hours). Place sliced bananas on jello and top with  cool whip.