Recipe - Blueberry Salad

2 small Packages blackberry jello
2 cup Boiling water
1 pound Can blueberries (in heavy
syrup), well drained
1 pound Can crushed pineapple; well
drained

TOPPING
8 ounce Cream cheese; softened
1 cup Sour cream
One fourth cup Sugar
One half teaspoon Vanilla

Dissolve jello in boiling water. Add reserved juices (about 1 One half cups) and
drained fruit. Pour into 9x13inch pan and chill until firm.

Topping: Beat together cream cheese and sugar. Add sour cream and vanilla;
mix well. Spread over gelatin mixture. Chill.

NOTES : Best if made 24 hours in advance.

Recipe by: Hellen Mitten

Posted to BakeryShoppe Digest V1 #417 by Nancy Pallotta
nancee@neo.lrun.com on Nov 25, 1997