Dissolve jello in boiling water. Add reserved juices (about 1 1/2 cups) and drained fruit. Pour into 9x13-inch pan and chill until firm. Topping: Beat together cream cheese and sugar. Add sour cream and vanilla; mix well. Spread over gelatin mixture. Chill. NOTES : Best if made 24 hours in advance. Recipe by: Hellen Mitten Posted to Bakery-Shoppe Digest V1 #417 by Nancy Pallotta
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|Serving Size: 1 Serving (5154g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11489 (86%)|
|Amt Per Serving||% DV|
|Total Fat 1276.5g||1702 %|
|Saturated Fat 719.9g||3600 %|
|Monounsaturated Fat 321.5g|
|Polyunsanturated Fat 53.6g|
|Cholesterol 4081.3mg||1256 %|
|Sodium 11793.6mg||407 %|
|Potassium 5259.4mg||138 %|
|Total Carbohydrate 302.9g||89 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 302.9g|
|Protein 218.8g||313 %|
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Calories per serving: 13330
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