Blueberry Salad - cooking recipe

Ingredients

1 large package raspberry jello
1 can blueberry pie filling
8 ounces cream cheese, softened
1 small carton (8 ounce) sour cream
1/2 cup sugar
1/2 cup pecans, chopped

Preparation

Dissolve jello in 1 cup boiling water. Add pie filling and 2 cups cold water. Pour into serving dish. Chill until firm. Combine cream cheese and sour cream. Blend with sugar. Spread over jello mixture evenly. Sprinkle with pecans. Chill.