Blueberry Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. blackberry jello
2 c. boiling water
1 (15 oz.) can blueberries, drained, reserve juice
1 (8 oz.) can crushed pineapple, drained, reserve juice
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Preparation

Dissolve jello in boiling water.
Add enough water to reserved fruit juices to make 1 1/2 cups and mix with gelatin.
Stir in blueberries and pineapple.
Pour into a 1-quart dish and chill until firm.
Blend cream cheese, sugar, sour cream and vanilla. Spread over congealed salad and sprinkle with pecans.