Blueberry Congealed Salad - cooking recipe

Ingredients

1 can blueberry pie filling
2 (3 oz.) pkg. raspberry jello
1 small can crushed pineapple
2 c. boiling water
1 c. cold water
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. cream cheese
1/2 c. crushed pecans
1/2 c. sugar

Preparation

Mix jello with boiling water. Add cold water, drained crushed pineapple and pie filling. Pour into large dish.
Let congeal.
Mix sour cream, cream cheese and sugar.
Spread this on top.
Sprinkle with pecan pieces.