Blueberry Salad - cooking recipe

Ingredients

1 (15 oz.) can blueberries
1 small can crushed pineapple
2 (3 oz.) pkg. black raspberry jello
1 c. boiling water
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1/4 c. sugar
1 tsp. vanilla
1 c. chopped nuts

Preparation

Drain liquid from pineapple and blueberries.
Save liquid. Dissolve jello in 1 cup boiling water. Add enough water to reserved liquid to make 1 3/4 cups liquid.
Add to jello.
Fold in pineapple and blueberries.
Refrigerate until set in a 13 x 9-inch pan.