Blueberry Salad - cooking recipe

Ingredients

2 (3 oz. size) boxes grape Jell-O*
2 c. boiling water
1 can blueberry pie filling
1 (15 1/4 oz.) can crushed pineapple
8 oz. cream cheese
8 oz. sour cream
1 c. powdered sugar
chopped pecans

Preparation

Dissolve Jell-O in hot water.
Add pie filling and undrained pineapple.
Stir.
Cool and set in refrigerator to congeal.
Mix cream cheese and sugar until fluffy.
Fold in sour cream and spread over congealed blueberry mixture.
Sprinkle with chopped nuts.
Keep refrigerated.