Blueberry Salad - cooking recipe

Ingredients

1 qt. blueberries
1 (6 oz.) pkg. raspberry jello
1 c. pecans, crushed
1 (15 oz.) can pineapple, drained
1 pkg. sour cream

Preparation

Cook blueberries and thicken with cornstarch as you would for a pie.
Mix jello with 2 cups hot water.
Add nuts and pineapple. Let set overnight, then spread sour cream over top.