MOM’S BLUEBERRY SALAD
2 boxes grape jello
1 can blueberry pie filling
1 can crushed drained pineapple
3/4 c pecans
1 cool whip tub
1 tsp vanilla
1 8oz cream cheese
1 cup sour cream
1 cup sugar
Mix the 2 boxes of Jello with 2 cups hot water and let cool
add a can of blueberry pie filling , crushed pineapple and pecans into a 9×13 pan and chill
combine the cream cheese , sour cream, and sugar and vanilla. Fold in cool whip spread the mixture on top of jello and let chill then serve when set
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