1 large pack grape or blueberry jello
1 ¾ cups boiling water
20 oz can crushed pineapple
20 oz can blueberry pie filling
½ cup chopped nuts
1 teaspoon vanilla flavoring
½ cup sugar
½ cup sour cream
8oz cream cheese, softened
Dissolve the jello in the boiling water in a 9 x 13 inch glass dish and let it cool.
Add the pie filling and pineapple (with the juice) to the jello and let this jello salad chill until it has set.
To make the topping, beat the cream cheese, sugar, sour cream, and vanilla until smooth.
Spread the topping over the jello salad and sprinkle the chopped nuts on the top.
(Serves 8 - 10)
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