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Ingredientes
- 1 pkg. lemon Jello
- 1 c. warm water
- Small can crushed pineapple
- Walnuts
- 8 ounce pkg. cream cheese
- 1/2 c. half & half
- 1 pkg. black raspberry Jello
- 1 c. warm water
- 15 ounce can blueberry pie filling
Direcciones
- Mix Jello, water and pineapple (don't drain). Put in a 9 x 13 inch pan. Sprinkle with nuts over the top. Let set up in refrigerator.
- Whip together and spread over hardened lemon mix.
- Mix Jello, water and blueberry filling (don't drain). Let set awhile in the refrigerator to thicken but not molded. Spoon mix over lemon, nut and cream mix. Refrigerate the whole thing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 309 | |
| Calories from Fat 102 | 33% |
| Total Fat 11.64g | 15% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 206mg | 9% |
| Potassium 131mg | 4% |
| Total Carbs 48.3g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 42.4g | 28% |
| Protein 4.06g | 6% |
