2 Boxes Blackberry Jello
2 Cups Boiling Water
1 Can Blueberries, drained but juice saved
1 (20)oz. Can Crushed Pineapple, drained, and juice reserved
8 oz Cream Cheese, softened
1/2 Cup Sugar
1 Cup Sour Cream
1/2 Teaspoon Vanilla
1 Cup Chopped Pecans
Dissolve the jello in the boiling water. Add 1 cup of saved juice. Stir in the blueberries and pineapple. Refrigerate until set up.
For the topping, mix the cream cheese and sugar together with an electric mixer. Fold in the sour cream and vanilla. Spread on the jello and sprinkle with nuts. Keep ref. until ready to serve.
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