Blueberry Jello Salad

    Ingredients

    1 - 6 oz. box black raspberry jello
    2 cups boiling water
    1 can blueberry pie filling
    1 can crushed pineapple
    8 oz. sour cream
    8 oz. cream cheese
    1 - 4 1/2 oz. container Cool Whip
    1 tsp. vanilla
    1 cup sugar
    pecans, chopped

    Directions

    Dissolve jello in boiling water.  Stir in blueberry pie
    filling and pineapple.  Chill until firmly set.
    For the topping, blend together sour cream, cream
    cheese, Cool Whip, sugar, and vanilla.
    Spoon onto jello.
    Top with chopped pecans.
    Serves 12 to 15.