Blueberry Salad - cooking recipe

Ingredients

2 boxes (3 oz.) grape jello
1 can blueberry pie filling
1 can crushed pineapple
1/2 c. chopped pecans
2 c. boiling water
4 oz. sour cream
8 oz. cream cheese
1 c. powdered sugar

Preparation

Melt
jello
in
hot water.
Add pie filling, undrained pineapple and
pecans.
Cool
and
set in refrigerator to congeal. Mix
cream
cheese and sugar until fluffy; fold in sour cream and spread over top of congealed mixture.
Sprinkle top with chopped nuts, if desired.