#594 - Blueberry Jell-O Salad

(by Shirley McNevich)

1 - 6oz. box black cherry Jell-O
2 cups fresh blueberries
1 - 16oz. can Dole crushed pineapple (drained)
1/2 cup white sugar
1 - 16oz. sour cream
1 - 8oz. Philadelphia cream cheese (softened)
1 cup chopped pecans (toasted)

Prepare Jell-O according to box directions. When Jell-O is cool to the touch, refrigerate about 90 minutes or until it starts to gel. Remove from refrigerator and add blueberries and drained crushed pineapple--stir to mix. Pour mixture into a 13 x 9" glass baking dish. Refrigerate overnight. The next day use a greased cookie sheet with a lip--spread chopped pecans evenly in a single layer on the pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and allow them to cool--set aside. After pecans are cooled use a mixer--add white sugar, cream cheese--beat. Add sour cream--beat. Spread cream cheese mixture evenly over the top of the cold Jell-O mixture in the baking dish. After pecans are cooled, sprinkle them over the top of the cream cheese mixture. Refrigerate until you are ready to serve. Keep refrigerated.