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BLUEBERRY SALAD

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2 (3 oz.) pkg. blackberry
gelatin
2 c. boiling water
1 (15 oz.) can blueberries,
drained (save juice)
1 small can crushed pineapple,
drained
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 c. vanilla
1/2 c. chopped pecans

Dissolve jello in water. Add 1 cup fruit juice to jello
mixture. Let gel until partially set. Add berries and pineap-
ple. Cover and refrigerate until firm. Beat softened cream
cheese, sour cream, sugar and vanilla together. Spread on top
of jello. Sprinkle with nuts.

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