Blueberry Salad

Source: Cooking with Faith, Faith Evangelical Lutheran Church, Faith, North Carolina.

2 small packages grape jello
1 can blueberry pie filling
1 large can crushed pineapple
2 cups hot water

Topping

1 8 oz. package cream cheese
1/2 pt. sour cream
1/2 cup sugar
1 tsp. vanilla
small amount of pecans, crushed

Mix blueberry pie filling and crushed pineapple. Dissolve jello into hot water, let stand a few minutes. Combine all ingredients and congeal in 10 x 6 x 2 in Pyrex dish.

Topping: Cream all ingredients well; spread over salad. Sprinkle top with crushed nuts.