Ingredients:

• Two 3 oz (or 1 family size) packages of blackberry or raspberry Jello
• Two cups boiling liquid (use juice from blueberries and pineapple and
  add water to make 2 cups)
• One cup of ice water
• One 15 oz. can of blueberries, (drained, use juice in boiling liquid)
• One small can crushed pineapple, (drained, use juice in boiling liquid)
• One 8 oz package of Philadelphia cream cheese
• ½ cup sugar
• ½ pint sour cream
• ½ to 1 teaspoon vanilla
• ½ cup chopped pecans or walnuts

Instructions:

• Dissolve Jello in boiling fruit liquids and water. 
• Add cup of ice water. 
• Stir blueberries and pineapple into gelatin mixture. 
• Pour into two-quart flat dish. 
• Cover and refrigerate until firm.
• Combine sour cream, vanilla, cream cheese, and sugar. 
• Spread over congealed salad. 
• Sprinkle nuts on top.

Submitted by Linda Swan