Blueberry Jello

Blueberry Jello

Gelatin:

2 pkg. (3 oz) raspberry jello
2 cups boiling water
1 small can crushed pineapple
1 can (15 oz) blueberries (not pie filling)

Dissolve jello in water; add blueberries and pineapple. Chill overnight.

Topping:

1 pkg. (8 oz) cream cheese (softened)
8 oz. sour cream
¼ cup sugar
½ tsp. vanilla

Stir together until well blended; spread over firmed gelatin. Sprinkle ½ cup chopped pecans over top. Keep chilled. Serves 12