Blueberry Gelatin Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. blueberry gelatin
2 c. boiling water
2 c. fruit juice (from drained fruits), with water added to make 2 c.
1 envelope Knox gelatine
1 (15 oz.) can blueberries, drained
1 (8 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped nuts

Preparation

Dissolve gelatin in boiling water.
Add 2 cups juice; chill until partially set.
Add well drained fruits; mix and pour into a 9 x 13-inch pan.
Cover with plastic wrap; refrigerate at least overnight.
On the day this is to be served, prepare topping. (Mix cream cheese, sour cream, sugar and vanilla.)
Spread on top of gelatin; sprinkle with chopped nuts.