2-3oz pkgs grape gelatin
2 C boiling water
1-20oz can blueberry pie
filling
1-20oz crushed pineapple, undrained
Topping:
1 pkg cream cheese, softened
1 C sour cream
½ C sugar
1 tsp vanilla
½ C chopped walnuts
In large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 9 x 13 dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
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