Title: Blueberry Congealed Salad
Categories: Salad Easy
Yield: 3 Servings

3	oz	Grape Jello
2	c	Boiling water
12	oz	Crushed pineapple
1	cn	Blueberry pie filling
		Topping:
8	oz	Cream cheese
1	c	Sour cream
1/2	c	Sugar
2	ts	Vanilla

Dissolve Jello in boiling water, add pineapple with juice. Add blueberry pie filling. Pour into mold and chill. Add topping listed above. Mix and spread over gelatin. Sprinkle with chopped nuts. Randy Rigg

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