Lynette'S Salad - cooking recipe

Ingredients

3 small blackberry jello (or raspberry)
2 c. boiling water
2 1/2 c. liquid made with pineapple juice, blueberry juice and water
1 (15 oz.) can blueberries, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) sour cream
1 (8 oz.) cream cheese
1/2 c. powdered sugar
1/2 c. chopped pecans

Preparation

Dissolve jello in boiling water.
Drain blueberries, pineapple and to their juice add enough water to make 2 1/2 cups.
Add to jello mixture.
Refrigerate.
When slightly thickened, add pineapple and blueberries.
Refrigerate.
When firm, frost with topping of cheese, sour cream, vanilla and sugar which has been beaten together.
Sprinkle the nuts on top.