Served as starter. Vegetarian dish. Speciality: Easter Salad recipes

8 ounces crushed Pineapple

1 pint Frozen Blueberries

1 6 ounces pkg Blueberry Jello

3 cups hot Water

1 cup Sour Cream

8 ounces Cream Cheese, softened

1/2 cup Sugar

1/2 teaspoon Vanilla

Drain pineapple and blueberries, reserving juice. Dissolve Jello in hot water, then add reserved juice, adding water to make 1 cup liquid. Cool mixture, then fold in fruit. Blend sour cream, cream cheese, sugar and vanilla until smooth. Spread over cooled Jello; chill, then serve.

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