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

2 small boxes Raspberry Gelatin powder

2 cups hot Water

1 15 oz crushed Pineapple, drained

1 can Blueberry Pie Filling

1 8 ounce Cream Cheese

1/2 cup white Sugar

1 cup Sour Cream

1 cup cool Whip

1 teaspoon Vanilla

Combine hot water and Jello, stirring until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9 x 13 pan and chill until set in refrigerator. For topping, cream together cream cheese and sugar. Beat in sour cream, cool whip, and vanilla. Spread over firm gelatin. Chill until serving.

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