Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ cup | Sugar |
| 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, .