Drain pineapple and reserve juice. Add enough water (to the juice) to make 2 cups. Boil. Dissolve jello in the boiled juice. Stir in pineapple, pie filling and 1 cup COLD water. Pour into 13x9 pan and place in refrigerator to congeal.
After congealed, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over the jello. Sprinkle with chopped nuts.
Takes a couple of hours to congeal. Plan accordingly.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 221 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 56.5mg||17 %|
|Sodium 223.5mg||8 %|
|Potassium 244.2mg||6 %|
|Total Carbohydrate 67.6g||20 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 66.1g|
|Protein 5.1g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 495
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