Blueberry Congealed Salad - cooking recipe

Ingredients

2 small boxes grape jello
1 can blueberry pie filling
1 small can crushed pineapple
1 large cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla

Preparation

Dissolve the jello in 2 cups boiling water in a 9 x 13-inch Pyrex dish.
Add the pie filling and pineapple with juice. Congeal.
To make topping, add cream cheese, sour cream, sugar and vanilla; mix and spread evenly over jello mixture.
Refrigerate. May be made a day ahead.