SANDRA’S BLUEBERRY SALAD

Ingredients

2 small boxes grape gelatin
2 cups hot water
1 (8-ounce) can crushed pineapple, drained
1 (21-ounce) can blueberry pie filling
1 cup chopped nuts
1 (8-ounce) package cream cheese, softened
1/2 pint sour cream
1/2 cup sugar
1 teaspoon vanilla

Preparation

Dissolved gelatin in hot water. Stir in pineapple, blueberry pie filling and nuts. Pour into a 9- x 13-inch dish and refrigerate until set. In a mixing bowl, on low speed of electric mixer, cream together the cream cheese and sour cream. Add sugar and vanilla; beat until stiff peaks form. Spread over congealed blueberry mixture. Refrigerate several hours before serving.