Blueberry-Pineapple Salad - cooking recipe

Ingredients

1 tsp. plain gelatin, soaked in 1 Tbsp. cold water
1 large can blueberries, drained
1 (15 oz.) can crushed pineapple, drained (save juice)
cran-raspberry juice
1 large pkg. or 2 small pkg. sugar-free jello (blackberry, black cherry or black raspberry)
1 (8 oz.) pkg. lite fat-free cream cheese
1 (8 oz.) container fat-free sour cream
20 pkg. Equal or 1/2 c. granulated sugar
1/2 tsp. vanilla, rum, almond or lemon flavoring
1/2 to 3/4 c. finely chopped pecans

Preparation

Mix drained juices from blueberries and pineapple.
Take out 1 cup and set aside.
Pour remainder of juices into 2-cup measure and add enough cran-raspberry juice to make 2 full cups.
Bring to a boil.
Add the gelatin, previously soaked in water, and the fruit jello powder.
Stir well to be sure jello and gelatin are dissolved.
Add the reserved 1 cup of juice, the drained blueberries and pineapple and stir well.