LAYERED BLUEBERRY GELATIN

FOR THE GELATIN:
2 packages (3 oz each) grape flavored gelatin
1/2 cup boiling water
1 (21 oz) can blueberry pie filling
1 (20 oz) can crushed pineapple in pineapple juice
FOR THE TOPPING:
1 (8 oz) package light cream cheese or cream cheese
1 cup light dairy sour cream or sour cream
1/2 cup sugar
1 teaspoon vanilla

TO MAKE THE GELATIN:
In large bowl dissolve gelatin in boiling water; cool 30 minutes. Stir in blueberry pie filling and pineapple; mix well. Pour into 13x9-inch pan. Cover; refrigerate until firm (4 hours or overnight).

TO MAKE THE TOPPING:
In small mixer bowl beat cream cheese at medium speed until light and fluffy (1 to 2 minutes). Add remaining ingredients; mix well.

Spread topping over firm gelatin mixture. Refrigerate at least 1 hour.

Cut into squares.

Servings: 15