Ingredients

serves 8-10

　　Two 3-ounce packages grape gelatin dessert mix

　　2 cups boiling water

　　One 21-ounce can blueberry pie filling

　　One 20-ounce can crushed pineapple

　　One 8-ounce package cream cheese, at room temperature

　　1 cup sour cream

　　1 cup pecan halves

　　1 teaspoon vanilla extract

　　

Step 1

In a large bowl, mix the gelatin dessert mix into the boiling water. When the powder has dissolved, stir in the blueberry pie filling and the pineapple with its juice. Pour into a 13 × 9-inch shallow baking dish.

　　

Step 2

Refrigerate for at least 4 hours, or overnight. Stir together the cream cheese, sour cream, pecans, and vanilla. Spread this mixture over the jelled salad. Chill for an additional hour.

　　Paula Deen's Kitchen Classics