1 large pkg. of grape Jell-O
1 3/4 cup boiling water
1 - 20 oz. can blueberry pie filling
1 - 20 oz. can crushed pineapple ( undrained)
TOPPING:
8 oz. cream cheese (softened)
1/2 cup sugar
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped nuts
For a faster Jell-O set, put the pie filling and pineapple in the frig the night
before.
Dissolve Jell-O in boiling water, (9 x 13 glass dish or cake pan) let cool.
Add pie filling and pineapple. Chill till set. (If you have chilled the pie
filling and pineapple this will set fast)
Beat cream cheese, sour cream, sugar and vanilla, until smooth. Spread on Jell-O
and top with chopped nuts.
