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.