Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. Concord grape gelatin
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese
2 c. boiling water
1 (15 oz.) can blueberry pie filling
1 c. sour cream
1/2 c. chopped pecans
1/2 c. sugar

Preparation

Dissolve gelatin in boiling water.
Drain pineapple and liquid to gelatin mixture.
Stir in pie filling and pineapple.
Pour into a 2-quart flat pan and refrigerate until firm.
Blend softened cream cheese, sugar, sour cream and vanilla.
Spread over congealed salad.
Sprinkle nuts over top.