Blueberry Salad - cooking recipe

Ingredients

2 (6 oz.) pkg. grape jello
1 can blueberry pie filling
1 (15 oz.) can crushed pineapple
1 (8 oz.) sour cream
1 (14 oz.) Cool Whip
1 large Philadelphia cream cheese
1 tsp. vanilla
2 small bags pecan chips
1 c. sugar

Preparation

In a 9 x 13-inch long cake pan, dissolve jello in 2 cups boiling water.
Stir until dissolved.
Add blueberry pie filling. Stir, then add drained pineapple.
Stir, then set in refrigerator until jelled.
Cream cheese should be at room temperature.
Mix cream cheese and sour cream together.
Add 1 cup sugar and 1 teaspoon vanilla; mix together real good.
Put on top of jello and sprinkle pecan chips on top.