Blueberry Congealed Salad

Ingredients

• 2 small boxes grape jello
• 1 can blueberry pie filling
• 1 small can crushed pineapple
• 1 large cream cheese
• 1 c sour cream
• 12 c sugar
• 1 tsp vanilla

Directions

1. Dissolve the jello in 2 cups boiling water in a 9 x 13-inch Pyrex dish
2. Add the pie filling and pineapple with juice Congeal
3. To make topping add cream cheese sour cream sugar and vanilla mix and spread evenly over jello mixture
4. Refrigerate May be made a day ahead