Instructions

• In a large heatproof mixing bowl, pour 3 cups boiling water. Sprinkle in 3 boxes (3 oz each) grape jello and stir continuously for about 3 minutes, or until the jello is completely dissolved.
• Add the entire 20 oz can of crushed pineapple (undrained) and the entire 21 oz can of blueberry pie filling to the dissolved jello. Stir thoroughly until evenly combined.
• Pour the jello and fruit mixture into a 9 x 13-inch pan and spread into an even layer.
• Refrigerate the pan for a minimum of 2 hours, up to 3 hours, until the jello layer is fully set and firm to the touch.
• While the jello sets, make the cream cheese topping: in a medium bowl, beat 8 ounces softened cream cheese, 1 cup sour cream, 1/2 cup white sugar, and 1 teaspoon vanilla together until smooth and creamy.
• When the jello layer is firm, remove the pan from the refrigerator and gently spread the cream cheese mixture evenly over the top.
• Cover the dish and return it to the refrigerator for at least 1 hour to chill and allow the topping to set.
• Cut the Blueberry Jello Salad into 24 pieces and serve cold.