Categories: Blueberries, Congealed Salad

Ingredients

• 1 (15 ounce) can blueberries, reserve liquid
• 1 (8 1/2 ounce) can crushed pineapple, reserve liquid
• 2 (3 ounce) packages black raspberry gelatin
• 1 cup boiling water
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) carton sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Drain fruit and reserve liquid.

2. In a saucepan, boil water and dissolve gelatin.

3. Add enough water to reserved liquid to make 1 3/4 cups and add to dissolved gelatin.

4. Pour into a 13 × 9 inch baking dish; when gelatin is slightly thickened, fold in fruit.

5. Chill until firm.

6. In a bowl, combine cream cheese, sour cream, sugar, and vanilla; beat well.

7. Spread over gelatin and sprinkle with pecans.

8. Chill until set; cut into squares and serve.

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