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Creamy Blueberry Gelatin Dessert

Servings: 12 -15
Author: Rob of Kentucky

Ingredients

  • 2 packages 3 ounces each grape gelatin
  • 2 cups boiling water
  • 1 can 21 ounces blueberry pie filling
  • 1 can 20 ounces unsweetened crushed pineapple, un-drained
  • TOPPING:
  • 1 package 8 ounces cream cheese, softened
  • 1 cup 8 ounces sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Instructions

  • In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until partially set, about 1 hour. For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.