Ingredients:
- 2 3 oz. boxes grape gelatin
- 2 cups boiling water
- 14 oz. crushed pineapple, with juice
- 19 oz. blueberry pie filling
- 8 oz. cream cheese, softened
- 1 cup sour cream
- 3/4 cup sugar
- 1 Tbsp. vanilla
Directions:
- Pour gelatin and water into medium bowl. Stir to dissolve. Mix in pineapple with juice and pie filling.
- Pour into a 9-by-9-inch pan and chill until firm or overnight.
- In a medium bowl, combine cream cheese, sour cream, sugar and vanilla. Beat until well blended and spread on top of firm gelatin.
