Blueberry Salad(Congealed Salad) - cooking recipe

Ingredients

2 (3 oz.) pkg. grape jello
2 c. boiling water
1 large can blueberry pie filling
1 large can crushed pineapple (undrained)
8 oz. cream cheese (softened)
8 oz. sour cream
1/2 c. sugar or to taste
1 c. chopped pecans
1 Tbsp. vanilla

Preparation

Dissolve jello in boiling water.
Add pie filling and pineapple.
Pour into 9 x 13-inch container.
Place in refrigerator to congeal.
With mixer blend cream cheese, sour cream, sugar and vanilla.
Stir in pecans.
Pour on top of congealed layer.
Allow to chill before serving.