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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
  • 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.

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By Robin from Washington, IA

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