Blueberry Salad
1 6 oz. package raspberry gelatin
2 C. boiling water
1 15 oz. can blueberries undrained
1 6 oz. can crushed pineapple undrained
Topping:
8 oz. cream cheese softened
1 C. sour cream
1/2 C. sugar
1 t. vanilla
1/2 to 1 C. chopped pecans
Dissolve gelatin in boiling water. Add blueberries and pineapple to the gelatin. Pour into a 9 x 13 inch pan. Chill until firm.
Prepare topping by blending sour cream, cream cheese, sugar and vanilla together until smooth. Spread on top of the blueberry gelatin after it has congealed. Top with pecans.
Makes 12 3 inch squares.
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