GRAPE GELATIN SALAD|
2 (3 oz.) pkg. grape gelatin
2 c. boiling water
1 can crushed pineapple or 1
1/2 c., drained
1 can blueberry pie filling
1 (8 oz.) pkg. cream cheese,
1 c. sour cream
3/4 c. sugar
1/2 c. chopped nuts
Mix gelatin and water in a 9 x 13 x 2-inch baking dish.
Add pineapple; then blueberry filling. Let mixture congeal.
Thoroughly combine remaining ingredients and spread over
congealed mixture. Cut in squares. Yield: 12 to 16 servings.
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