Blueberry Salad - cooking recipe

Ingredients

15 oz. can blueberries
8 oz. can crushed pineapple
6 oz. pkg. raspberry gelatin
1 c. boiling water
8 oz. pkg. cream cheese, softened
8 oz. container sour cream
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans

Preparation

Drain blueberries and pineapple; reserve liquid.
Dissolve gelatin in boiling water.
Add enough cold water to reserved blueberry and pineapple liquid equal to 1 3/4 cups.
Add to gelatin.
When gelatin is slightly thickened, fold in fruit.
Pour into a 13 x 9-inch dish and chill until firm.
In a separate dish, combine cream cheese, sour cream, sugar and vanilla.
Spread over gelatin; top with pecans and chill.