Blueberry Salad

By MarieR

Ingredients

• 1 carton (8-ounces) Sour Cream
• 1 can (15 ounce) Blueberries Reserve liquid
• 1 can (8 1/4 ounce) crushed pineapple
• 2 packages (3 -ounces) Black Raspberry** Jello
• 1 cup boiling water
• TOPPING
• 1 package (8-ounces) cream cheese softened
• 1/2 cup (4-ounces) sugar
• 1 teaspoon vanilla extract
• 1 cup pecans, toasted chopped

Details

Servings 1

Preparation

Step 1

** or Black Cherry Jello
Drain fruits preserving liquids. Dissolve Jello in boiling water. Add
enough water to reserved liquid to make 1-3/4 cup. All to Jello. Pour
mixture into 9 x 13-inch pan. When Jello is slightly thickened, pour in
fruit.
Chill until firm.

Topping:
Combine cream cheese, sour cream, sugar and vanilla. Beat well. Spread
over jello and sprinkle with pecans. Chill until set.

Jo Ann Owens 7/14/03

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