- 1 6 oz. package raspberry gelatin
- 2 C. boiling water
- 1 15 oz. can blueberries undrained
- 1 6 oz. can crushed pineapple undrained
- 8 oz. cream cheese softened
- 1 C. sour cream
- 1/2 C. sugar
- 1 t. vanilla
- 1/2 to 1 C. chopped pecans
Prepare topping by blending sour cream, cream cheese, sugar and vanilla together until smooth. Spread on top of the blueberry gelatin after it has congealed. Top with pecans.
Makes 12 3 inch squares.