2 (3oz.) pkg blackberry jello
1 (16 oz.) blueberry pie filling
2 c. boiling water
1 (16 oz.) can crushed pineapple, drained
In a large mixing bowl, mix jello by pouring hot water over it; stir well. Add pineapple and stir well. Add blueberry pie filling; blend well. Pour into a 9 x13-inch or flat bowl; leave room for topping. ; Chill in refrigerator until firmly set. Top with:
1 (8oz.) pkg. cream cheese
1 tsp. vanilla
8 oz. sour cream
1/2 c. sugar
Beat until smooth and creamy. Pour and spread over the first mixture. chill before serving. Can be made a week before serving. or can be served as soon as well chilled.
Nora Bell (Phillips) Miller
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