Congealed Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. grape gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple (not drained)
1 (21 oz.) can blueberry pie filling
1 c. chopped pecans, divided
1 (8 oz.) cream cheese, softened
1/2 c. sour cream
1/4 c. sugar
1 tsp. vanilla extract

Preparation

Combine gelatin and boiling water, stirring 2 minutes or until gelatin dissolves.
Chill until mixture is the consistency of unbeaten egg whites.
Fold in pineapple, pie filling and 1/2 cup pecans.
Pour into a 9 x 13-inch pan and chill until firm.