GRAPE JELLO SALAD
2 pkgs. (3 oz.) grape Jello
2 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 can blueberry pie filling
8 oz. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts
Dissolve Jello in boiling water. Add pineapple and blueberry pie filling. Congeal. Cream together the cream cheese, sour cream, sugar, and vanilla. Put on top of congealed salad. Sprinkle nuts on top. Use a 9 x 12 x 2 inch pan