BLUEBERRY PRETZEL SALAD

1 stick unsalted butter, melted

1 1/2 cups pretzels, crushed

2 - 6 oz. boxes grape gelatin

2 cups boiling water

1 - 20 oz. can blueberry pie filling

1 - 16 oz. can crushed pineapple, drained

1 - 8 oz. package cream cheese (not low fat)

1 - 16 oz. container sour cream (not low fat)

1/2 cup powdered sugar

1 tsp. pure vanilla extract

1/2 cup chopped pecans

Mix melted butter with pretzels. Press in bottom of 9x13-inch casserole dish. Bake 10 minutes at 350 degrees; cool and set aside.

Combine the gelatin with boiling water, stirring until dissolved. Let gelatin cool. Fold in the pie filling and crushed pineapple. Refrigerate until lightly jelled.