Blueberry Salad - cooking recipe

Ingredients

1 (16 oz.) can blueberries with juice
1 (8 1/2 oz.) can crushed pineapple with juice
1 (3 oz.) pkg. black cherry gelatin
1 (3 oz.) pkg. raspberry gelatin
2 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
1 pt. sour cream
1/2 c. pecans, chopped

Preparation

Drain blueberries and pineapple, reserving juice.
Dissolve gelatin in boiling water.
Add 1 cup pineapple and blueberry juice, combined, to gelatin.
Stir in drained fruit and pour into 13 x 9 x 2-inch dish.
Refrigerate to congeal.