Raspberry Jello Salad - cooking recipe

Ingredients

4 oz. crushed pineapple
6 oz. raspberry jello
1 c. cold water
1 can blueberry or cherry pie filling
8 oz. cream cheese
1/2 c. sugar
1 c. sour cream
1/2 c. chopped nuts

Preparation

Drain pineapple.
Add water to make 2 cups of juice.
Bring to a boil and pour over jello.
When dissolved, add cold water.
Mix pineapple and pie filling into jello mixture and refrigerate in a 9 x 13-inch pan until set.
Cream the sugar, cream cheese and sour cream.
Spread over jello and sprinkle chopped nuts on top.