Blueberry Salad - cooking recipe

Ingredients
    2 small pkg. blackberry jello
    2 c. boiling water
    1 (15 oz.) can blueberries (may use frozen)
    1 (8 1/4 oz.) can crushed pineapple, drained
    1 (8 oz.) cream cheese
    1/2 c. sugar
    1/2 pt. sour cream
    1/2 tsp. vanilla
    1/2 c. pecans, chopped
Preparation
    Dissolve jellos in boiling water. Drain blueberries and pine apples catching the juices; add enough water to make 1 c.; add to jello. Stir in blueberries and pineapple. When jello starts to set, pour into a 2 qt. flat pan; refrigerate until set. Combine sugar, sour cream, cream cheese, and vanilla; spread over jello layer; sprinkle pecans on top. Very sweet and rich. May be served as a dessert.

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