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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.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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