|1 can||(15-oz) blueberries|
|1 can||(8.25-oz) crushed pineapple|
|2 packs||(3-oz) black raspberry gelatin|
|1 cup||Boiling water|
|1 pack||(8-oz) cream cheese; softened|
|1 carton||(8-oz) sour cream|
|1 teaspoon||Vanilla extract|
|1 cup||Chopped pecans|
Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved juices to make 1-¾ cup; add to dissolved gelatin. Pour into a 13x9 inch pan. When gelatin is slightly thickened, fold in fruit. Chill until firm.
Combine cream cheese, sour cream, sugar and vanilla; beat well. Spread over gelatin and sprinkle with pecans. Chill until well set. Makes 8 to 10 servings.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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