SALAD
In a 9x13 pan, mix the gelatin and boiling
water until dissolved. Add undrained pineapple
and blueberry pie filling. Stir and let set in
freezer for about an hour or refrigerate for
several hours.
TOPPING
Mix sour cream with softened cream cheese,
sugar and vanilla. Do not over beat. Spread on
top of the set gelatin mixture. Sprinkle with
chopped nuts and fresh blueberries. Chill again
in refrigerator to set.
Originally Submitted
2/8/2019
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