Blueberry Salad - cooking recipe

Ingredients

1 (16 ounce) canned blueberries, with juice
1 (8 1/2 ounce) can crushed pineapple with juice
1 (3 ounce) package black cherry gelatin
1 (3 ounce) package raspberry gelatin powder
2 cups boiling water
Topping
1 (8 ounce) package cream cheese
1/2 cup sugar
1 pint sour cream
1/2 teaspoon vanilla
1/2 cup pecans, chopped

Preparation

Drain blueberries and pineapple; reserving juice. Dissolve gelatin in boiling water. Add 1 cup pineapple and blueberry juice. Stir in drained fruit and pour into 2 quart dish (9 x 13 works well). Refrigerate to congeal.
Topping:
Soften cream cheese and fold in sugar, sour cream, vanilla, and pecans. Spread over congealed salad.
Prep time does not include time for salad to congeal.