Dissolve Jello in boiling water;
Chill until syrupy.
Add pineapple and pie filling; Mix well.
Pour into 9x13 inch pan; Chill until firm.
Topping instructions-
Cream together cream cheese, sour cream, sugar and vanilla until spreadable smooth.
Spread over firm jello.
Refrigerate at least 8 hours or overnight before serving.
Originally Submitted
9/29/2012
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