Creamy Blueberry Gelatin Salad - cooking recipe

Ingredients

2 (3 ounce) packages grape gelatin
2 cups boiling water
1 (21 ounce) can blueberry pie filling
1 (20 ounce) can unsweetened crushed canned pineapple, undrained
Topping
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Preparation

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13 x 9 x 2 inch dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.