Blueberry Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple
3 c. boiling water
1 (15 oz.) can blueberries, drained
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
2 (3 oz.) pkg. raspberry jello
1 c. sour cream
1/4 c. chopped pecans

Preparation

Drain pineapple.
Keep juice.
Dissolve gelatin in boiling water; stir in pineapple juice.
Chill.
Stir in pineapple and blueberries.
Pour in 10 x 6-inch pan.
Chill.
Combine sour cream, cream cheese and sugar.
Mix until smooth and well blended. Spread over salad.
Top with pecans.