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Ingredients
  • subheading: SALAD:
  • 6 oz. pkgs JELL-O grape gelatin
  • 2 cups boiling water
  • 1 large can crushed pineapple undrained
  • 21 oz. can blueberry pie filling
  • subheading: TOPPING:
  • 1 cup sour cream
  • 8 oz. pkg. cream cheese softened
  • ½ cup granulated sugar
  • 1 tsp. vanilla extract
  • ¼ cup nuts chopped, for topping (measure after chopping)
  • ⅓ cup fresh blueberries for topping
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