BLUEBERRY SALAD

By rmille6277

Maxine Hayes Riggs

Ingredients

• 2 (3 ounce) packages grape gelatin
• 1 1/2 cups boiling water
• 1 (20 ounce) can crushed pineapple
• 1 (21 ounce) can blueberry pie filling
• 6 ounces cream cheese, softened
• 1/2 cup sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 cup chopped pecans

Preparation

Step 1

Dissolve gelatin in boiling water in large bowl. Stir in pineapple and pie filling. Pour into 10 inch square pan. Chill until firm. Combine cream cheese and sugar in a medium bowl. Add sour cream; mix well. Add vanilla and pecans. Spread over congealed mixture.