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FOURTH OF JULY JELLO SALAD
  • 2 (3 oz.) boxes cherry jello
  • 2 c. hot water
  • 1 can cherry pie filling
  • 1 medium can crushed pineapple, well drained
  1. Mix these ingredients together and chill until firm in a mold or 9 x 14-inch pan.
Topping:
  • 1 (8 oz.) pkg. cream cheese
  • 8 oz. sour cream
  • 1/2 c. sugar
  • 1 tsp. vanilla
  1. Mix these ingredients well and pour over jello mixture.
  2. Refrigerate.


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