Blueberry Congealed Salad - cooking recipe

Ingredients

1 can blueberry pie filling
1 large can crushed pineapple
2 regular boxes raspberry jello
1/2 c. crushed pecans

Preparation

Add 2 cups boiling water to jello.
Stir in pie filling and pineapple with juice and some pecans, if desired.
Pour in oblong dish; cover and let congeal overnight.