Ingredients
2 – 3 oz. packages grape gelatin
2 cups boiling water
1 – 21 oz. can blueberry pie filling
1 – 20 oz. can unsweetened crushed pineapple, undrained
Topping:
1 – 8 oz. package cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
~In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended.
~Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until partially set, about 1 hour.
~For the topping, in a small bowl, combine the cream cheese, sour cream, sugar, and vanilla. Carefully spread over gelatin; sprinkle with walnuts.
~Cover and refrigerate until firm.
~Makes 15 servings.