- 1 can blueberry pie filling
- 1 large can crushed pineapple
- 1 large pkg. cherry Jello
- 8 ounces Philadelphia soft cream cheese
- 8 ounces Cool Whip
- 1/2 cup toasted pecans chopped
- Dissolve Jello in 2 cups hot water. Add one cup cold water. Let cool. Add blueberry pie filling, crushed pineapple, and chopped pecans to Jello. Let refrigerate until congealed. Mix Cool Whip and Philadelphia soft cream cheese. Spread on top of congealed salad.