Blueberry Salad

Directions

1. 1
   Drain crushed pineapple, reserving juice.
2. 2
   In a medium mixing bowl, combine gelatin and boiling water; stir to completely dissolve gelatin.
3. 3
   Add reserved juice from crushed pineapple and the pineapple juice.
4. 4
   Refrigerate 45 minutes, or until gelatin is soft-set, stirring once.
5. 5
   Stir in drained pineapple and blueberries.
6. 6
   Spoon into a 13x9x2-inch dish.
7. 7
   Refrigerate 30-45 minutes, or until firm.
8. 8
   In a medium mixing bowl with an electric mixer on high speed, beat cream cheese and sugar until light and fluffy.
9. 9
   Add sour cream and vanilla; mix well.
10. 10
    Spread evenly over blueberry gelatin layer.
11. 11
    Sprinkle pecans over top.
12. 12
    Refrigerate 1-2 hours.
13. 13
    To serve, cut into squares.