Blueberry Salad
2 small packages blackberry jello2 cups boiling water
1 15-oz. can blueberries, drained
1 8 1/4-oz. can crushed pineapple, drained
1 8-oz package cream cheese
1/2 cup sugar
1/2 pint sour cream
1/2 tsp. vanilla
1/2 cup chopped pecans
Dissolve jello in boiling water. Drain blueberries and pineapple; measure liquid. Add enough water to make 1 cup; add to jello. Stir in blueberries and pineapple. Pour in 2 quart flat pan and refrigerate until set. Combine sugar, sour cream, cream cheese, and vanilla. Spread over jello layer; sprinkle pecans on top.
Very sweet and rich, may also be used as a dessert.