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Blueberry Jello
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2 sm. or 1 lg. pkg. Jello (grape or
black cherry)
1 can blueberry pie filling
1 lg. can crushed pineapple (save
juice)
2 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 c. pecans, chopped
2 tsp. vanilla extract
Dissolve Jello in 2 cups boiling water. Add blueberries and pineapple with juice. Chill and set. TOPPING: Mix well; vanilla, sour cream, cream cheese, and sugar. Spread on top of set Jello and top with pecans.
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