Blueberry Salad - cooking recipe

Ingredients

graham cracker crust to cover bottom of 9 x 12-inch baking pan
1 can blueberry pie filling
1 tub Cool Whip
2 small pkg. grape jello
2 c. boiling water
1 large can crushed pineapple (do not drain)
1 (8 oz.) pkg. cream cheese
3/4 c. powdered sugar
2 tsp. vanilla

Preparation

Put crust in baking pan.
Let cool.
Dissolve gelatin in boiling water.
Add pineapple with juice, then add the pie filling.
Pour into baking dish and chill until firm.
Combine cream cheese, Cool Whip, sugar and vanilla, mixing well.
Spread over firm gelatin and sprinkle with pecans.