Blueberry Salad

Ann Dodd, F.H.S.

  • 2 (3 oz) boxes grape or blackberry gelatin
  • 2 cups boiling water
  • 1 (20 oz) can crushed pineapple
  • 1 (20 oz) can blueberry pie filling

Topping:

  • 1 (8 oz) cream cheese
  • 8 oz sour cream
  • 1/2 cup sugar
  • Chopped nuts

Dissolve gelatin in boiling water. Add other ingredients and chill until set. Mix topping and spread over gelatin.

Chill and serve.

Sprinkle nuts over top before serving if desired.





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