Blueberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. blackberry gelatin
2 c. fresh blueberries
1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1 c. pecans, chopped fine
2 c. boiling water
1 (8 1/4 oz.) can crushed pineapple, drained
1/2 c. sugar
1/2 tsp. vanilla

Preparation

Drain pineapple and measure liquid; add enough water to make 1 cup and add to gelatin mixture.
Stir in blueberries and drained pineapple.
Pour into 2-quart flat pan, cover and put in refrigerator until set firm.
Combine cream cheese, sour cream, sugar and vanilla and spread over congealed salad.
Sprinkle with nuts.