Lemon Blueberry Salad - cooking recipe

Ingredients

1 (3 oz.) lemon jello
1 (3 oz.) black raspberry jello
1 c. boiling water
1/2 c. cold water
1 Tbsp. lemon juice
1 can blueberry pie filling
1/4 c. confectioners sugar
1 c. sour cream

Preparation

Dissolve jello in boiling water; add cold water and lemon juice.
Stir in pie filling.
Pour into 8 x 8 x 2-inch dish.
Chill until firm.
Fold sugar into sour cream until blended.
Spread over jello.
Sprinkle with nuts.
Crushed pineapple can also be added to jello (drained).