Blueberry-Pineapple Salad

• 1 tsp. plain gelatin, soaked in 1 Tbsp. cold water
• 1 large can blueberries, drained
• 1 (15 oz.) can crushed pineapple, drained (save juice)
• cran-raspberry juice
• 1 large pkg. or 2 small pkg. sugar-free jello (blackberry, black cherry or black raspberry)
• 1 (8 oz.) pkg. lite fat-free cream cheese
• 1 (8 oz.) container fat-free sour cream
• 20 pkg. Equal or 1/2 c. granulated sugar
• 1/2 tsp. vanilla, rum, almond or lemon flavoring
• 1/2 to 3/4 c. finely chopped pecans

1. Mix drained juices from blueberries and pineapple.
2. Take out 1 cup and set aside.
3. Pour remainder of juices into 2-cup measure and add enough cran-raspberry juice to make 2 full cups.
4. Bring to a boil.
5. Add the gelatin, previously soaked in water, and the fruit jello powder.
6. Stir well to be sure jello and gelatin are dissolved.
7. Add the reserved 1 cup of juice, the drained blueberries and pineapple and stir well.

gelatin, blueberries, pineapple, cranraspberry juice, sugar, lite fatfree, sour cream, equal, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975730 (may not work)