Blueberry Salad - cooking recipe

Ingredients

1 (15 oz.) can blueberries
1 (8 1/4 oz.) can crushed pineapple
2 (3 oz.) pkg. raspberry gelatin
1 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans

Preparation

Drain blueberries and pineapple.
Save juice.
Dissolve gelatin in boiling water.
Add enough water to juices to make 1 3/4 cups; add to dissolved gelatin.
Pour into a 13 x 9-inch pan. When gelatin is partially thickened, fold in fruit.
Chill until set.