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Blueberry Jell-O Salad

6 to 8 servings

• 1 (8-ounce) can crushed pineapple in juice
• 2 (3-ounce) packages blackberry or black raspberry Jell-O
• 3 cups boiling water
• 1 (15-ounce) can blueberries, drained
• 1 cup sour cream
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup sugar
• Chopped pecans or walnuts

Drain pineapple; reserve juice. Dissolve Jell-O in boiling water; stir in reserved pineapple juice. Chill until slightly set, about the consistency of unbeaten egg white.

Stir in the pineapple and blueberries. Pour into a 91/2-by-6-b-2-inch pan; chill until firm. Combine sour cream, cream cheese and sugar; mix well until smooth and well-blended. Spread over Jell-O layer and top with chopped pecans or walnuts. Chill until ready to serve.

 

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