Blueberry Salad

• 15 ounces crushed pineapple
• 6 ounces lemon gelatin
• 1 cup boiling water
• 6 ounces pineapple juice
• 2 cups frozen blueberries, thawed and drained
• 8 ounces cream cheese, softened
• 14 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 12 cup chopped pecans

1. Drain crushed pineapple, reserving juice.
2. In a medium mixing bowl, combine gelatin and boiling water; stir to completely dissolve gelatin.
3. Add reserved juice from crushed pineapple and the pineapple juice.
4. Refrigerate 45 minutes, or until gelatin is soft-set, stirring once.
5. Stir in drained pineapple and blueberries.
6. Spoon into a 13x9x2-inch dish.
7. Refrigerate 30-45 minutes, or until firm.
8. In a medium mixing bowl with an electric mixer on high speed, beat cream cheese and sugar until light and fluffy.
9. Add sour cream and vanilla; mix well.
10. Spread evenly over blueberry gelatin layer.
11. Sprinkle pecans over top.
12. Refrigerate 1-2 hours.
13. To serve, cut into squares.

pineapple, lemon gelatin, boiling water, pineapple juice, frozen blueberries, cream cheese, sugar, sour cream, vanilla, pecans

Taken from www.food.com/recipe/blueberry-salad-416390 (may not work)