Recipe: Creamy Blueberry Salad (with cream cheese-pecan topping)

CREAMY BLUEBERRY SALAD

1 (6-ounce) package raspberry-flavored gelatin
2 cups boiling water
1 1/2 cups cold water and ice
1 (8-ounce) can crushed pineapple
2 cups fresh blueberries (or 2 cups canned blueberry pie filling)
FOR THE TOPPING:
1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 cup coarsely chopped pecans

In a bowl, mix gelatin and boiling water until combined. Add ice water, stirring until ice melts. Stir in undrained pineapple and berries.

Transfer to a 13x9x2-inch dish. Chill until set.

TO PREPARE THE TOPPING:
In a bowl, combine cream cheese, sour cream, sugar and vanilla. Spread over gelatin mixture. Sprinkle with nuts.

Makes 10-12 side-dish servings
From: Patchwork Quilt Country Inn, Indiana
Source: Midwest Living magazine