Blueberry Salad

• 1 (16 ounce) canned blueberries, with juice
• 1 (8 1/2 ounce) can crushed pineapple with juice
• 1 (3 ounce) package black cherry gelatin
• 1 (3 ounce) package raspberry gelatin powder
• 2 cups boiling water
• Topping
• 1 (8 ounce) package cream cheese
• 1/2 cup sugar
• 1 pint sour cream
• 1/2 teaspoon vanilla
• 1/2 cup pecans, chopped

1. Drain blueberries and pineapple; reserving juice. Dissolve gelatin in boiling water. Add 1 cup pineapple and blueberry juice. Stir in drained fruit and pour into 2 quart dish (9 x 13 works well). Refrigerate to congeal.
2. Topping:
3. Soften cream cheese and fold in sugar, sour cream, vanilla, and pecans. Spread over congealed salad.
4. Prep time does not include time for salad to congeal.

blueberries, pineapple, black cherry gelatin, raspberry gelatin powder, boiling water, topping, cream cheese, sugar, sour cream, vanilla, pecans

Taken from www.food.com/recipe/blueberry-salad-146990 (may not work)