Blueberry Salad

Ingredients:

1 package (6 ounces) black cherry gelatin

2 cups boiling water

1 can (15 ounces) blueberries, drained and reserved

1 can (8 ounces) crushed pineapple, drained and reserved

1 cup reserved blueberry & pineapple juices

1 cup chopped pecans

1 package (8 ounces) cream cheese

1 container (8 ounces) sour cream

1/2 cup granulated sugar

2 teaspoons vanilla extract

1/2 cup chopped pecans, for garnish

Directions:

In a medium bowl, dissolve gelatin in boiling water. Add 1 cup reserved juices, add water if needed to complete one cup. Pour into 11" x 7" glass dish. Chill until partly jelled. Add blueberries, pineapple, and pecans; stir well. Refrigerate until firmly congealed. 

In a small bowl, combine cream cheese, sour cream, sugar and vanilla. Spread over gelatin. Garnish with pecans on top. Keep refrigerated until ready to serve.