BLUEBERRY CONGEALED SALAD
2 (3-ounce) packages grape gelatin
2 cups boiling water
1 (20-ounce) can blueberry pie filling
1 (20-ounce) can crushed pineapple, drained
1/2 cup pecans
1 pint sour cream
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon 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 combined. Spread over gelatin layer and return to refrigerator. Chill thoroughly before serving.