Blueberry Salad

• Two 3-ounce packages grape gelatin dessert mix
• 2 cups boiling water
• One 21-ounce can blueberry pie filling
• One 20-ounce can crushed pineapple
• One 8-ounce package cream cheese, at room temperature
• 1 cup sour cream
• 1 cup pecan halves
• 1 teaspoon vanilla extract

1. In a large bowl, mix the gelatin dessert mix into the boiling water.
2. When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice.
3. Pour into a 13 x 9-inch shallow baking dish.
4. Refrigerate for at least 4 hours, or overnight.
5. Stir together the cream cheese, sour cream, pecans, and vanilla.
6. Spread this mixture over the jelled salad.
7. Chill for an additional hour.

grape gelatin dessert, boiling water, blueberry pie filling, pineapple, cream cheese, sour cream, pecan halves, vanilla

Taken from www.epicurious.com/recipes/food/views/blueberry-salad-381988 (may not work)