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BLUEBERRY SALAD

BLUEBERRY SALAD
BLUEBERRY SALAD

BLUEBERRY SALAD

Ingredients

1 (15-ounce) can blueberries
1 (20-ounce) can crushed pineapple
2 small boxes blackberry gelatin
2 cups boiling water
1 envelope plain gelatin
1/2 cup cold water
1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped pecans

Preparation

Drain blueberries and pineapple, reserving juices. Set fruits aside. Add enough water to juices to make 2 cups liquid; set aside. In a large bowl, dissolve blackberry gelatin in boiling water. In a small bowl, dissolve plain gelatin in cold water. Add plain gelatin to blackberry gelatin. Stir in fruit juices. Blend in drained blueberries and pineapple. Pour into a 9- x 13-inch dish and refrigerate until congealed. In a mixing bowl, cream together the cream cheese, sour cream and sugar; stir in vanilla. Spread over congealed salad. Sprinkle with chopped pecans.