Blueberry Salad

Saturday, November 20, 2010

2  3oz pkg Grape Jello
2 c. Boiling Water
12 oz can Blueberry Pie Filling
20 oz can Crushed Pineapple
8  oz Cream Cheese, softened
1 c. Sour Cream
1 c. Pecan Halves
1 tsp Vanilla

In a large bowl, mix the Jello and boiling water.  When Jello has dissolved, stir in the blueberry pie filling and the pineapple with its juice.  Pour in 9 x 13 pan and refrigerate until set.  After Jello is set, in a separate bowl mix together the cream cheese, sour cream, and vanilla.  Top with pecan halves.


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