Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. Concord grape jello or blackberry jello
1 (15 oz.) can blueberries
1 (8 1/4 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Preparation

Dissolve jello in 2 cups boiling water.
Drain blueberries and pineapple; save liquid.
Measure and add enough water to make a cup.
Add together mixture; stir in drained blueberries and pineapple.
Pour into a 2-quart flat pan.
Cover and put in refrigerator until firm.
Combine cream cheese, sugar, sour cream and vanilla.
Spread over congealed salad.
Sprinkle with chopped pecan pieces.