2 cups boiling water
2 packages grape gelatin
1 large can crushed pineapple, undrained
1 can blueberry pie filling
1 (8 oz) package cream cheese, softened
1 cup sugar
1 pint sour cream
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup pecans, chopped
Directions: Dissolve gelatin in boiling water. Add crushed pineapple and blueberry pie filling. Mix well and let set in a 9x13 inch dish. For the topping, blend cream cheese, sugar, sour cream, lemon juice and vanilla well. Spread over gelatin and sprinkle with pecans. Cover and refrigerate.
Notes: This is a pretty salad for any holiday. Truly a family favorite.