Wednesday, February 3, 2010
1 lg. box blackberry jello
1 (8 oz.) can crushed pineapple
1 can blueberries (packed in water)
Drain pineapple, reserving juice. Add enough water to juice to make 2 cups. Heat juice/water mixture to boiling; dissolve jello in it. Add 1 1/2 cups cold water, drained blueberries and pineapple. Stir. Pour into 9x13 baking dish. Let set overnight.
1 pkg. (8 oz.) cream cheese
1 c. sour cream
1/2 c. sugar
1 c. chopped pecans (optional)
Cream together. Spread carefully over top of salad. Allow to chill thoroughly before serving.