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2 (3 oz.) boxes grape jello
1 can blueberry pie filling
1 can crushed pineapple (do
not drain)
8 oz. sour cream
8 oz. cream cheese
1 c. confectioners sugar
1/8 c. chopped pecans

Dissolve jello in 1 cup boiling water, add pie filling
and pineapple. Pour into pan and chill.
Topping: Mix cream cheese and sugar. Fold in sour
cream. Spread over top. Sprinkle with pecans.

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