Blueberry Congealed Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) can blueberry pie filling
1 (16 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/2 c. sugar
nuts for garnish

Preparation

Dissolve gelatin in 1 cup boiling water.
Add pie filling and pineapple.
Refrigerate to congeal.
Combine cream cheese with sour cream until smooth.
Add sugar.
When gelatin is congealed, spread cream cheese mixture on top and sprinkle with nuts. Refrigerate until ready to serve.