Blueberry Salad - cooking recipe

Ingredients

1 pt. frozen blueberries, thawed
1 (6 oz.) pkg. raspberry jello
8 oz. pkg. softened cream cheese
1/2 c. sugar
1 c. chopped pecan nuts
1 (14 oz.) crushed pineapple
1 c. boiling water
8 oz. sour cream
1 tsp. vanilla extract

Preparation

Drain the fruits and save their juices.
Dissolve jello in boiling water using the reserved fruit liquid to make 1 3/4 cups of liquid.
Pour into 13-inch pan.
Add 1/2 package of cream cheese.
Mash it in.
When jello is set, add fruit and nuts. Chill until firm.
Combine the remaining cream cheese, sour cream, sugar and vanilla.
Beat well.
Spread over jello mixture. Sprinkle with chopped pecans.
Chill.
Delicious.
Serves 8 to 10.