2 (3 oz.) pkg. grape gelatin
2 c. boiling water
1 (20 oz.) can blueberry pie filling
1 (20 oz.) can crushed pineapple, drained
1/2 c. roasted chopped pecans
1 pt. sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
Dissolve gelatin in boiling water in a large bowl. Stir in pie
filling and pineapple. Place mixture in a 9 x 13-inch dish and
refrigerate until firm.
Combine remaining ingredients in a separate bowl and stir until
thoroughly mixed. Spread over gelatin layer and return to
refrigerator. Chill thoroughly before serving.
Cut into squares and serve on lettuce leaf.
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