Shelly's Recipe

CREAMY BLUEBERRY SALAD

Category: Jello

1 (6 oz) pkg raspberry gelatin
2 cups boiling water
1 1/2 cups cold water and ice
1 (8 oz) can crushed pineapple, undrained
2 cups blueberries or 2 cups canned blueberry pie filling

Topping
1 (8 oz) pkg cream cheese, softened
1 (8 oz) container sour cream
1/2 cup sugar
1 tsp vanilla extract
1/2 cup coarsely chopped pecans

In a bowl, mix gelatin and boiling water until combined. Add ice water, stirring until ice melts. Stir in indrained pineabble and berries. Transfer to a 13x9 inch baking pan. Chill until set.

In a bowl, combine first topping 4 ingredients and spread over gelatin. Sprinkle with nuts.