Blueberry Cream Cheese Salad - cooking recipe

Ingredients

1 (15 oz.) can blueberries
1 (3 oz.) pkg. black raspberry gelatin
1 c. boiling water
1 Tbsp. fresh lemon juice
2 (3 oz. each) pkg. cream cheese
1/2 c. sour cream
crisp lettuce leaves
1/2 c. chopped, toasted pecans
pecan halves for garnish

Preparation

Drain blueberries and measure juice.
Should be 1 cup; if not add water to equal that amount.
Dissolve gelatin in the boiling water.
Add lemon juice.
Place bowl over ice and stir until cool. Add blueberry juice and blueberries.
Chill until set; when slightly thickened, pour into mold.