Blueberry Salad
By Rhonda Seher

1 can blueberry pie filling
1 large package black raspberry jello (may substitute cherry jello)
2 cups boiling water
1 large can crushed pineapple
1 cup finely chopped pecans

Topping
1 8oz package cream cheese
8 oz sour cream
1 tsp vanilla
1/2 cup sugar

Dissolve jello in boiling water.  Stir in pie filling, undrained pineapple, and pecans.  Pour into a large (9x13) baking dish.  Let set until firm in refrigerator.  Combine topping ingredients.  Mix until smooth.  Spread over congealed salad.  Top with additional pecans.