Blueberry Salad(Congealed) - cooking recipe

Ingredients

1 (15 oz.) can blueberries
1 (8 oz.) can crushed pineapple
2 (3 oz.) pkg. black raspberry gelatin
8 oz. sour cream
8 oz. softened cream cheese
1/2 c. sugar
1 tsp. vanilla extract
1 c. chopped pecans

Preparation

Drain fruit, reserving juices.
Dissolve gelatin in 1 cup of boiling water.
Add reserved juices with enough water to measure 1 3/4 cups and mix well.
Add blueberries and pineapple to liquid mixture.
Pour into a 13 x 9-inch dish and refrigerate until firm. Combine remaining ingredients, except pecans.
Blend until smooth and spread over gelatin mixture.
Sprinkle pecans on top and refrigerate until well chilled.