Ingredients
2 packages (3 ounces each) grape gelatin2 cups boiling water1 can (21 ounces) blueberry pie filling1 can (20 ounces) unsweetened crushed pineapple, undrainedTOPPING:1 package (8 ounces) cream cheese, softened1 cup sour cream1/2 cup sugar1 teaspoon vanilla extract1/2 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 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
