Creamy Blueberry Jello Salad

I have made this with and without the walnuts with great results each time.

Creamy Blueberry Jello Salad

1 (6 oz.) pkg. grape Jello

2 cups boiling water

1 (21 oz.) can blueberry pie filling

1 (20 oz.) can unsweetened crushed pineapple, undrained

topping:

1 (8 oz.) pkg cream cheese, softened

1 cup reduced fat sour cream or plain yogurt

1/2 cup sugar

1 tsp. vanilla extract

1/2 cup chopped walnuts (opt.)

In a large bowl, dissolve Jello in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13×9x2-inch dish. Cover and refrigerate until partially set, about 1 hour. For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over Jello; sprinkle with walnuts. Cover and refrigerate until firm. Yield: 12-15 servings