Blueberry Jello Salad

Ingredients:

• 2 (3 oz.) pkg. black cherry gelatin
• 2 cups boiling water
• 1 (15 oz.) can blueberries
• 1 (8 oz.) can crushed pineapples
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• 1 (8 oz.) pkg. cream cheese

Topping:

• 1/2 cup sugar
• 1 cup sour cream
• 1/2 tsp. vanilla
• 1/2 cup chopped pecans

Directions:

Dissolve gelatin in boiling water. Drain blueberries and pineapple, reserving 1 cup of juice (add water, if needed). Add juice to gelatin mixture. Stir in pineapple and blueberries. Pour into a 2 quart flat pan. Cover and refrigerate. Combine all topping ingredients except pecans. Spread over congealed salad. Sprinkle with pecans.

By Robin from Washington, IA