2 small boxes concord grape
2 c. boiling water
1 large can crushed pineapple
(in its own juice)
1 (8 oz.) pkg. cream cheese
1/3 c. sugar
3/4 c. chopped pecans
1 can blueberries and juice
Dissolve jello with water. Add pineapple, blueberries
and juice. Pour into 13 x 9-inch Pyrex dish and congeal.
After jello congeals, spread on topping.
Topping: Whip cheese and sugar until smooth. Blend in
sour cream. Then, stir in pecans by hand. Keep refrigerated.
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