Blueberry Gelatin Salad

• 2 (3 oz.) pkg. blueberry gelatin
• 2 c. boiling water
• 2 c. fruit juice (from drained fruits), with water added to make 2 c.
• 1 envelope Knox gelatine
• 1 (15 oz.) can blueberries, drained
• 1 (8 oz.) can crushed pineapple
• 1 (8 oz.) pkg. cream cheese
• 1/2 c. sugar
• 1/2 c. sour cream
• 1/2 tsp. vanilla
• 1/2 c. chopped nuts

1. Dissolve gelatin in boiling water.
2. Add 2 cups juice; chill until partially set.
3. Add well drained fruits; mix and pour into a 9 x 13-inch pan.
4. Cover with plastic wrap; refrigerate at least overnight.
5. On the day this is to be served, prepare topping. (Mix cream cheese, sour cream, sugar and vanilla.)
6. Spread on top of gelatin; sprinkle with chopped nuts.

blueberry gelatin, boiling water, fruit juice, gelatine, blueberries, pineapple, cream cheese, sugar, sour cream, vanilla, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257748 (may not work)