Blueberry Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1 (14 oz.) can condensed milk
3 Tbsp. lemon juice
1 can blueberry pie filling
1 large can crushed pineapple, well drained
1 (9 oz.) pkg. Cool Whip
3 c. miniature marshmallows
1 c. chopped pecans

Preparation

Combine cream cheese and milk; mix thoroughly.
Blend in remaining ingredients and pour into a 9 x 13 x 2-inch pan.
Let set overnight in refrigerator.
Serves 18 to 20.