Blueberry Salad

Base Layer:

2 (3 oz each) pkgs grape Jell-O
2 cups boiling water
1 (20-oz) can crushed pineapple, undrained
1 (21-oz) can blueberry pie filling

Top Layer:

8 oz container sour cream
8 oz pkg cream cheese, softened
1/2 cup sugar
4 tsp vanilla extract
chopped walnut or pecans (optional)

Dissolve Jell-O in boiling water. Add the pineapple (in its own juice); then add the blueberry pie filling; stir to combine. Pour into a serving bowl and chill until firm (about 2 or 3 hours).

Topping:
Combine cream cheese, sour cream, sugar and vanilla; beat until smooth. Spread evenly over firm Jell-O.

Sprinkle with chopped walnuts or pecans, if desired. Refrigerate until ready to serve.