1 large pkg. Jell-O (blueberry
or black raspberry)
1 (16 1/2 oz.) can blueberries
(not pie filling)
1 (16 oz.) can crushed
1 carton sour cream
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 c. pecans or walnuts, cut
Drain juice from blueberries and pineapple. Save juice;
add enough water to make 2 cups. Boil juice and dissolve
Jell-O in it. Add 1 cup cold water. Stir well; add berries
and pineapple. Refrigerate overnight, then top.
Topping: Cream cheese and sour cream; add 1/2 cup
sugar. Put over salad. Sprinkle with nuts. Fits well in a 8
x 8 x 2-inch pan.
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