1 large pkg. raspberry jello 1 can blueberry pie filling 1 (8 oz.) pkg. cream cheese, softened 1 small carton sour cream ½ c. sugar ½ c. chopped pecans
Dissolve raspberry jello in 1 c. boiling water. Add pie filling and 2 c. cold water. Pour into serving dish and chill until firm. Combine the cream cheese and sour cream. Blend this with the sugar. Spread evenly over jello mixture. Sprinkle with pecans and chill well.
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