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Blueberry Gelatin Salad with Cream Cheese Topping

2 (3-ounce) packages blueberry gelatin

2 cups boiling water
1 (20-ounce) can crushed pineapple

2 cups fresh blueberries
2 bananas, sliced (optional)

Cream Cheese Topping (recipe follows)

1/2 cup chopped nuts (optional)

1. Dissolve gelatin in boiling water.
2. Drain pineapple. Use juice and cold water to make 2 cups. Add liquid and pineapple to gelatin. Refrigerate until partially set.
3. Add blueberries and sliced bananas to gelatin; pour into a lightly oiled 13 x 9 x 2-inch glass baking dish, cover, and refrigerate until firm.
4. Spread with Cream Cheese Topping and sprinkle with chopped nuts, if desired.

Makes 12 servings.

Cream Cheese Topping

1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/2 teaspoon vanilla
1/2 cup sugar

1. Blend all ingredients until smooth. Spread over congealed Blueberry Gelatin Salad.

Makes 2 cups.