Blueberry Salad - cooking recipe

Ingredients

2 (3 oz. each) pkg. blackberry gelatin *
2 c. boiling water
1 (16 1/2 oz.) can blueberries in heavy syrup, drained (reserving liquid)
1 (8 oz.) can crushed pineapple, drained (reserving juice)
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container dairy sour cream
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. chopped pecans

Preparation

Dissolve gelatin in boiling water.
Measure 1 cup of reserved juices; add to gelatin.
Stir in fruit; pour into 11 x 7 x 2-inch dish.
Chill until firm.
Mix cream cheese, sour cream, sugar and vanilla until smooth; spread on congealed gelatin.
Sprinkle topping with nuts.