Blueberry Jello Salad

2 sm Jell-o; flavored, blackberry
2 c Water; boiling
15 oz Blueberries; frozen
8 oz Crushed pineapple
8 oz Fat-free cream cheese, softened
1/3 c Sugar
1 c Fat-free sour cream
1/2 ts Vanilla
1/2 c Pecans; chopped

Dissolve Jello in boiling water. Drain berries and pineapple, saving liquid to make 1 cup; add liquid to Jello. Stir in berries and pineapple, pour into 2-quart flat dish. Cover and refrigerate until firm.

Combine sour cream, vanilla, cream cheese and sugar; spread over salad and sprinkle with chopped pecans. Chill until served.

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