Blueberry Jello Salad 1 pkg (6 oz.) cherry Jello 2 cups boiling water 1 can (15oz.) undrained blueberries in heavy syrup (do not use pie filling) 8 oz softened cream cheese 1/2 cup sugar 1 tsp vanilla 1 cup sour cream 1/4 cup chopped pecans (optional) In boil, disolve Jello in boiling water; stir in blueberries. Pour into 12x8x2 inch dish; chill until set. In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream, mix well. Spread over the Jello and sprinkle with pecans. Chill several hours or overnite. |