2 (3 oz.) pkg. grape Jell-O
2 c. hot water
1 large can crushed pineapple, drained
1 can blueberry pie filling
1 can roasted chopped pecans
Dissolve Jell-O in hot water. Cool and chill until it begins to
thicken. Add ingredients and chill until firm.
1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla
Mix cheese and sour cream. Add sugar and vanilla and beat until it
forms stiff peaks. Spread over Jell-O mixture. After it has set,
sprinkle with roasted chopped pecans.
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