Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. blueberry jello
1 large can blueberries
1 large can crushed pineapple
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 (4 oz.) carton sour cream
1/2 c. sugar

Preparation

Dissolve jello in 2 cups hot water.
Add fruits and their juices and pecans.
Congeal mixture in 9 x 12-inch glass cake pan. Whip cream cheese and sour cream with sugar; spread smoothly over congealed salad.
Sprinkle chopped nuts on top.
Chill and serve.