Blueberry Salad

• 1 can blueberries (15 oz.)
• 1 can crushed pineapple (15 1/2 oz.)
• 1 small pkg. black cherry jello
• 1 small pkg. strawberry jello
• 2 c. boiling water
• 8 oz. sour cream
• 8 oz. cream cheese, soft
• 1/2 c. sugar
• 1 tsp. vanilla
• 3/4 c. pecans, chopped fine
• 3/4 c. nut topping (optional)

1. Drain canned fruits.
2. Reserve liquids and place fruit in refrigerator in bowl.
3. Dissolve jellos in boiling water.
4. Add 1 cup of liquid from fruits to dissolve jello; stir.
5. Pour into 13 x 9-inch glass pan and refrigerate until slightly jelled.
6. Fold in fruits.
7. Refrigerate until completely jelled.
8. Combine sour cream, cream cheese, sugar and vanilla.
9. Beat well; fold in pecans. Spread over jello.

blueberries, pineapple, black cherry jello, strawberry jello, boiling water, sour cream, cream cheese, sugar, vanilla, pecans, nut topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677141 (may not work)