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from the kitchen of Elaine Pelton
2 (3 0z) pkgs grape jello
2 cups boiling water
1 can blueberry pie filling
Mix all ingredients together well, place in glass dish & chill until firm--then add topping
Topping: 1 - 8 oz pkg cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp vanilla
Mix all ingredients together until very creamy. Spread over chilled salad.
I doubled the recipe for the June meeting. Enjoy!