3oz raspberry jello
21 oz can blueberry pie filling
1 small can crushed pineapple (no drained)
1 cup sour cream
1 cup chopped nuts
1/2 cup sugar
8 oz cream cheese (softened)
dissolve jello in 1 cup boiling water
stir in pie filling and pineapple
refrigerate until set
Combine sour cream, cream cheese, and sugar mix well
spread on top of set mixture and top with nuts
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