Blueberry Cream Cheese Salad

6 oz. pkg. black cherry jello
2 c. boiling water
1 (15 oz.) can blueberries
1 (8 1/4 oz.) crushed pineapple juice
of cans to equal 1 c. or add water
Topping:
1 (8 oz.) cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Mix boiling water with jello and dissolve. Add 1 cup juice. Let thicken in refrigerator. Add blueberries and pineapple. Let thicken in refrigerator. Mix all topping ingredients except nuts. Spread on top of thickened jello. Sprinkle nuts on top. Let cool again in refrigerator. Cut into squares and serve.

Blueberry Cream Cheese Salad printer friendly version located here. (Just the recipe. Nothing else.)
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