Blueberry Salad - cooking recipe

Ingredients

1 can blueberries (15 oz.)
1 can crushed pineapple (15 1/2 oz.)
1 small pkg. black cherry jello
1 small pkg. strawberry jello
2 c. boiling water
8 oz. sour cream
8 oz. cream cheese, soft
1/2 c. sugar
1 tsp. vanilla
3/4 c. pecans, chopped fine
3/4 c. nut topping (optional)

Preparation

Drain canned fruits.
Reserve liquids and place fruit in refrigerator in bowl.
Dissolve jellos in boiling water.
Add 1 cup of liquid from fruits to dissolve jello; stir.
Pour into 13 x 9-inch glass pan and refrigerate until slightly jelled.
Fold in fruits.
Refrigerate until completely jelled.
Combine sour cream, cream cheese, sugar and vanilla.
Beat well; fold in pecans. Spread over jello.