Blueberry Congealed Salad - cooking recipe

Ingredients

1 (15 oz.) can blueberries, drained (retain juice)
1 (8 1/2 oz.) can crushed pineapple, drained (retain juice)
2 (3 oz.) pkg. black cherry gelatin
1 tray ice cubes
1 c. sugar
2 (3 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 pt. sour cream
chopped nuts

Preparation

Use reserved fruit juice and enough water to make 2 cups of liquid. Heat until boiling. Add gelatin; dissolve and let stand for a few minutes. Add the tray of ice cubes and stir until gelatin mixture is cold. Remove the unmelted ice cubes and add drained blueberries and pineapple.
Refrigerate until congealed. Cream together the sugar, cream cheese and vanilla. Fold in 1/2 pint of sour cream and spread over congealed salad. Sprinkle with nuts and refrigerate until ready to serve.