Patchwork- Traditional Easter Blueberry Salad
2 packages (3 oz.) black raspberry geletin
2 cups boiling water
1 can (20 oz.) crushed pineapple
1 can (16 oz.)blueberries, or 1 1/2 cups fresh blueberries plus 1/2 cup water
8 oz. soft cream cheese
8 oz. sour cream
1/2 cup sugar
1 tsp. vanilla
Mix gelatin and boiling water and stir until gelatin is dissolved. Add pineapple with juice and canned blueberries with juice, or fresh berries and water. Pour into 9 x 13 inch pan and chill until congealed.
Cream together cream cheese, sour cream, sugar and vanilla, and spread over gelatin. Refrigerate. Serves 8-10 or everyone at Easter dinner.