Blueberry Salad
2 small boxes raspberry gelatin powder
2 cups hot water
1 15 oz crushed pineapple — drained
1 can blueberry pie filling
1 8 ounce cream cheese
1/2 cup white sugar
1 cup sour cream
1 cup cool whip
1 teaspoon vanilla
Combine hot water and jello, stirring until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9×13 pan and chill until set in refrigerator. For topping, cream together cream cheese and sugar. Beat in sour cream, cool whip, and vanilla. Spread over firm gelatin. Chill until serving.
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