Blueberry Salad - cooking recipe

Ingredients

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

Preparation

Dissolve jello in boiling water; drain blueberries and pineapple, reserving juice.
Measure juice, add enough water to make 1 cup, add to jello.
Stir in the blueberries and pineapple. Pour into 2-quart flat pan and refrigerate until set.
Combine sugar, sour cream, cream cheese and vanilla.
Spread over jello layer and sprinkle pecans over the top.