Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. blackberry gelatin
2 c. boiling water
1 (15 oz.) can blueberries, drained
1 (8 1/4 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese, drained
1/2 c. sugar
1 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Preparation

Dissolve gelatin in boiling water.
Drain the blueberries and pineapple and measure the liquid; add enough water to make 1 cup. Add the gelatin mixture; stir in the blueberries and pineapple. Pour in a 2-quart flat pan and put in the refrigerator until firm. Blend the softened cream cheese, sugar, sour cream and vanilla; spread over the congealed salad.
Sprinkle with nuts.
Makes 10 to 12 servings.