Blueberry Cloud Jello Salad

INGREDIENTS

Filling:
2 cups boiling water
2 (3 oz.) packages blackberry jello (or raspberry or cherry)
1 (16 oz.) can crushed pineapple, drained
1 (21 oz.) can blueberry pie filling
Topping:
1 (8 oz.) cream cheese, room temperature
2 tablespoons sugar
1 (16 oz.) carton frozen whipped topping, thawed
PREPARATION

In a large bowl, whisk together jello and boiling water for 3-4 minutes, or until sugar is completely dissolved.
Stir in pineapple and pie filling until fully incorporated, then transfer to 9×13-inch baking dish and refrigerate for 2-3 hours, or until set.
In a separate bowl or mixer, beat cream cheese for 2-3 minutes, or until fluffy, then add sugar and beat until dissolved into cream cheese. 2-4 minutes.
Use a rubber spatula to fold in frozen whipped topping until fully combined, then spread over set jello mixture.
Refrigerate for at least 30 minutes before serving, giving topping time to set.
Slice, serve and enjoy!