Blueberry Salad
2 - 3 oz pkg grape jello
2 cup boiling water
14 oz tin crushed pineapple
19 oz tin blueberry pie filling
8 oz cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 tbsp vanilla
chopped walnuts/pecans (garnish)
Pour jellow and water into bowl. Stir to dissolve. Stir in undrained pineapple and pie filling. Pour into 9x12 pan. Chill until dirm. Combine cream cheese, sour cream, sugar, and vanilla into bowl. Beat until blended. spread over chilled, firm jello. Sprinkle nuts over.
