June'S Blueberry Salad - cooking recipe

Ingredients

1 (20 oz.) can blueberry pie filling
1 (20 oz.) can crushed pineapple (in natural juice)
1 (6 oz.) pkg. raspberry Jello
1 c. hot water (boiling)
1 c. sour cream
2 Tbsp. to 1/4 c. sugar
1/2 c. walnuts, sliced or chopped

Preparation

Using a 13 x 9 x 2-inch pan - Mix pie filling and pineapple, including juice, right in the pan.