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Blueberry Jello
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2 sm. boxes blackberry, raspberry or
other berry) Jello
2 c. boiling water
1 can blueberry pie filling
1 sm. can crushed pineapple, well
drained
Dissolve Jello in 2 cups boiling water. Add blueberry pie filling and 1 small can of crushed pineapple. Pour into dish or pan (approximately 12 x 8 inches) and refrigerate until set. Cream: 1 (8 oz.) pkg. cream cheese
1 (8 oz.) container sour cream
1/2 c. sugar
1 tsp. vanilla
Beat until smooth, spread on Jello. Sprinkle with chopped walnuts or pecans.
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