Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. blackberry or black raspberry jello
3 c. boiling water
1 can (16 to 20 oz.) crushed pineapple
1 can blueberry pie filling
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
chopped pecans

Preparation

Dissolve gelatin in boiling water.
Add undrained pineapple and blueberry pie filling.
Pour into serving dish and chill until firm.
Combine sour cream, cream cheese and sugar; mix until smooth and well blended.
Spread over top of salad and sprinkle with chopped pecans.