Ingredients
2 pkg black raspberry Jell-O
1 can crushed pineapple
1 can blueberry pie filling
2 cups water, boiling
8 oz cream cheese
8 oz sour cream
½ cup sugar
1 tbsp vanilla extract
Preparation
Use a 13x9-inch glass dish.
Blend Jell-O thoroughly into boiling water, mix in blueberries and pineapple and refrigerate until solid.
To make topping, blend all ingredients until smooth and top over blueberry mixture.
Refrigerate 20 to 30 minutes.
Serve in bowls.
Top with toasted nuts if desired.
