Blueberry Salad - cooking recipe

Ingredients

1 (15 oz.) can blueberries
1 (8 oz.) can crushed pineapple
2 (3 oz.) pkg. blackberry gelatin
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla extract
1 c. pecans

Preparation

Drain fruit, reserving juices.
Dissolve gelatin in 1 cup boiling water.
Add reserved juices with enough water to measure 1 3/4 cups.
Mix well.
Add blueberries and pineapple; mix well. Pour into 9 x 13-inch dish.
Refrigerate until firm.
Combine remaining ingredients in bowl; blend until smooth.
Spread over gelatin.
Refrigerate until well chilled.