Nancy'S Congealed Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. grape Jell-O
2 c. boiling water
1 (20 oz.) can blueberry pie filling
1 (20 oz.) crushed pineapple
1 carton sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla

Preparation

Dissolve Jell-O in boiling water.
Blend in pie filling and pineapple.
Pour into 7 x 11-inch dish.
Chill until firm.
Blend sour cream, softened cream cheese, sugar and vanilla.
Spread over salad.
Chill.
Makes 18 or more servings.