Blueberry Jello Salad

Course: Dessert, Salad, Side Dish

Servings:

Calories: 253kcal

2 small (3 oz) or 1 large (6 oz) grape, blackberry, black cherry or raspberry jello
2 cups boiling water
1 can blueberry pie filling
1 20 oz can crushed pineapple undrained
8 oz cream cheese softened
1 cup sour cream
½ cup sugar
1 tsp vanilla extract
½ cup chopped walnuts optional

In a 2-quart saucepan bring 2 cups of water to a boil. Stir in the jello until completely dissolved. Mix in undrained crushed pineapple and pie filling. Pour into a 9x13-inch pan and refrigerate until firm ( 2-4 hours).
In a medium bowl beat the softened cream cheese and sugar together with an electric mixer until smooth. Add sour cream and vanilla, and mix until combined. Stir in the walnuts if using.
Spread the cream cheese mixture over the top of the firm jello layer. Cover and refrigerate for at least 1 hour or until ready to serve.