2 sm. pkgs. grape or lemon Jello
2 c. boiling water
1 lg. can crushed pineapple
1 can blueberry pie filling

TOPPING:

Dissolve gelatin in hot water. Cool. Add blueberries and pineapple and congeal. Spread topping over congealed mixture. Cut in squares and serve. Cook to make ahead and serve the following day. Yield: 10 to 12 servings.

Note: Lillian Whisnante uses 1 can blueberries. If fresh blueberries are used they should be cooked in small amount of water 5 minutes. Omit vanilla in topping.

TOPPING:

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

Mix in blender or with mixer; add nuts and spread over congealed Jello. Do not add topping before salad is congealed. Note: This topping used in all submitted blueberry salads.