Blueberry Pineapple Congealed Salad Recipe

• 2 sm. pkg. black cherry Jello
• 1 sm. can crushed pineapple
• 1 (8 ounce.) lowfat sour cream
• 1/2 c. minced pecans
• 1 (16 ounce.) can blueberries (not pie filling)
• 2 (8 ounce.) cream cheese
• 1/2 c. sugar

1. Dissolve Jello in 2 c. of warm water.
2. Drain blueberries and pineapple to make 1 c. of liquid.
3. Add in this liquid to Jello.
4. Chill till slightly hard, about 1 hour.
5. Then add in blueberries and pineapple.
6. Return to refrigerator till completely congealed.
7. Mix cream cheese, lowfat sour cream and sugar with mixer.
8. Spread this mix over congealed Jello.
9. Top with minced nuts.

black cherry jello, pineapple, sour cream, pecans, blueberries, cream cheese, sugar

Taken from cookeatshare.com/recipes/blueberry-pineapple-congealed-salad-50003 (may not work)