Blueberry Salad(A First Prize Winner In Dallas)

• 2 (3 oz.) pkg. blackberry jello
• 2 c. boiling water
• 1 (15 oz.) can blueberries, drained
• 1 (8 1/2 oz.) can crushed pineapple, drained
• 1 (8 oz.) pkg. cream cheese
• 1/2 c. sugar
• 1/2 pt. sour cream
• 1/2 tsp. vanilla
• 1/2 c. chopped nuts

1. Dissolve jello in boiling water.
2. Drain blueberries and pineapple; measure liquid.
3. (If necessary, add enough water to make 1 cup liquid and add to jello mixture.)
4. Stir in drained blueberries and pineapple.
5. Pour into a 2-quart flat pan.
6. Cover and put in refrigerator until firm.
7. Combine cream cheese, sugar, sour cream and vanilla.
8. Spread over congealed salad.
9. Sprinkle with chopped nuts (preferably pecans). Serves 10 to 12.

blackberry jello, boiling water, blueberries, pineapple, cream cheese, sugar, sour cream, vanilla, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189261 (may not work)