Blueberry Salad - cooking recipe

Ingredients

15 oz. or 2 c. blueberries, sprinkled with sugar (set aside)
1 (8 oz.) can crushed pineapple
6 oz. raspberry jello
2 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream, softened
1/2 c. sugar
1 tsp. vanilla
1/2 c. pecans, crushed

Preparation

Dissolve jello in 2 cups boiling water.
Drain blueberries and pineapple.
Keep juices from both.
Add enough water to the juices to equal 1 1/2 cups of liquid; add to jello.
When jello thickens, add blueberries and pineapple.
Chill until firm.
Combine remaining ingredients (cream cheese, sour cream, sugar and vanilla); beat well.
Spread over jello.
Sprinkle top with pecans.
Chill.