Blueberry Salad - cooking recipe

Ingredients

1 (8 1/4 oz.) can crushed pineapple
2 (3 oz.) pkg. blackberry or raspberry jello
3 c. boiling water
1 (15 oz.) can blueberries, drained
1 (8 oz.) pkg. sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
chopped pecans

Preparation

Drain pineapple; reserve juice.
Dissolve jello in boiling water.
Stir in pineapple juice.
Chill until consistency of unbeaten egg white.
Stir in pineapple and blueberries.
Pour into a 10 x 6 x 1 3/4-inch pan.
Chill until firm.
Combine sour cream, cream cheese and sugar; mix until smooth and blended.
Spread over salad; top with pecans.