BLUEBERRY SALAD 
2 sm. pkgs. blackberry Jello
2 c. boiling water
1 (15 oz.) can blueberry or 2 c. fresh
1 (8 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
1 c. (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla

Dissolve Jello in boiling water, then drain pineapple and blueberry (save liquid). Add water and make 1 cup, then add to Jello. Stir in blueberry and pineapple. Pour in flat dish to set. Blend cream cheese, sour cream, sugar, and vanilla. Spread on set Jello. Sprinkle with nuts if desired.

 

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