Ellen's Blueberry Salad

• 2 (3 ounce) boxesblack raspberry Jell-O gelatin
• 1 (21 ounce) can blueberry pie filling
• 1 (8 ounce) container whipped topping
• 14 cup pecans
• 2 cups hot water
• 1 (8 ounce) can crushed pineapple in juice
• 4 ounces cream cheese

1. In a 9x9 dish dissolve jello in hot water, and let cool.
2. Stir in pie filling, and pineapple with juice.
3. Refrigerate until set.
4. Mix whipped topping and softened cream cheese.
5. Spread on top of jello mixture.
6. Sprinkle nuts on top.
7. Return to refrigerator.

boxesblack raspberry, blueberry pie filling, pecans, water, pineapple, cream cheese

Taken from www.food.com/recipe/ellens-blueberry-salad-295373 (may not work)