| Blueberry Salad 1 package (6 oz.) black-raspberry gelatin 2 C. of boiling water 1 can (21 oz.) blueberry pie filling 1 can (15 1/4 oz.) crushed pineapple, undrained 1 C. chopped nuts Topping: 1 package (8 oz.) cream cheese, softened 1 C. sour cream 1 t. vanilla 1/2 C. sugar Combine gelatin, boiling water, blueberry pie filling, pineapple and nuts, mixing well. Pour into a large bowl or dish and refrigerate until firm. For topping, combine cream cheese, sour cream vanilla and sugar, blend until smooth. Spread topping over all of the salad when gelatin is firm. Spread over gelatin, sprinkle with additional nuts, if desired, and refrigerate. |
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