"Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now, my grandchildren look forward to sampling it at holidays. —Sharon Hoefert, Greendale, Wisconsin..."
INGREDIENTS
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2 packages (3 ounces each) grape gelatin
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2 cups boiling water
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1 can (21 ounces) blueberry pie filling
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1 can (20 ounces) unsweetened crushed pineapple, undrained
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TOPPING:
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1 package (8 ounces) cream cheese, softened
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1 cup sour cream
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1/2 cup sugar
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1 teaspoon vanilla extract
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1/2 cup chopped walnuts