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BLUEBERRY JELLO SALAD 
2 (3 oz.) or 1 (6 oz.) pkg. grape Jello
2 c. boiling water
1 (20 oz.) can crushed pineapple
1 can blueberry pie filling

TOPPING:

8 oz. cream cheese
1/2 c. dairy sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Chill until syrupy. Add pineapple and pie filling. Chill until set.

Topping: Beat ingredients, except nuts, until smooth and creamy. Spread on salad. Add nuts to top.

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