Blueberry Salad - cooking recipe

Ingredients

1 can blueberries (not pie filling)
1 pkg. (large) raspberry jello
1 can crushed pineapple
1 (8 oz.) pkg. cream cheese
8 oz. sour cream
1 tsp. vanilla
1/2 c. sugar

Preparation

Put jello in bowl.
Boil 2 cups of water.
Pour over jello. Mix well.
Stir in cans of blueberries and pineapple.
Set in refrigerator and chill until firm.
May set in freezer 30 minutes then set in refrigerator.
Mix sour cream, vanilla, cream cheese and sugar until smooth.
Spread over top of firm mixture. Sprinkle with chopped pecans.