1 can (16 oz.) crushed pineapple (reserved drained juice)**
1 cup of boiling water
2 boxes (3 ounces) of JELL-O grape or berry gelatin (can substitute for unsweetened JELL-O)*
1 can (16 ounces) blueberry pie filling
1/2 cup fresh blueberries, washed
1/4 cup chopped nuts
1 – Drain the pineapple juice into one (1) measuring cup. Fill the rest of the cup to the top with boiling water.
2 – Pour the gelatin into the pineapple juice and boiling water mixture and stir until the crystals are completely dissolved. Add the crushed pineapple filling and the blueberry pie filling. Stir to combine.
3 – Pour gelatin mixture into a 9 by 13 inch skillet. Cover and refrigerate until firmly set. Salad may be ready to serve in 2 to 3 hours or overnight. Keep refrigerated until ready to serve.
4 – About 30 minutes before serving, spread the prepared cream cheese evenly over the salad. Garnish with fresh cranberries and chopped nuts. Cover with plastic wrap and let cool for another 30 minutes before serving. Store gelatin desserts in a covered container to prevent the formation of a thick, rubbery skin on the surface.
Cover with cream cheese:
1 package (8 ounces) cream cheese, softened and cut into blocks
1/2 cup of granulated sugar
8 ounces of sour cream
1 teaspoon pure vanilla extract
1 – In a large bowl, combine cream cheese, sugar, sour cream and vanilla extract. Using an electric mixer at medium speed. Beat until smooth and creamy. Add more sugar to taste if necessary.
2 – Cover with plastic wrap and set aside in the refrigerator until the blueberry jelly mixture above is ready. The topping can also be made just before serving the salad.