Blueberry Congealed Salad
- 2 boxes (3 ounces each) grape Jello
- 1 can blueberry pie filling
- 2 cups boiling water
- 1 can (20 ounces) crushed pineapple (drained)
- ½ cup sugar
- ½ cup sour cream
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla
- Pecans, optional
Dissolve Jello in water; add pineapple and blueberry pie filling. Stir until combined. Pour mixture into a medium-size bowl and place in refrigerator to congeal.
Mix topping ingredients and spread over Jello mixture.