Cooking Our Way

1 lg. can crushed pineapple (drain and save juice)
6 oz. pkg. blackberry or black raspberry Jell-O
1 lg. Can blueberries or blueberry pie filling
1 envelope plain gelatin
1 c. boiling water

Dissolve gelatin and jell-o in hot water.  Stir in pineapple juice.  Chill until syrupy.  Stir in pineapple and blueberries.  Pour into 9” x 13” pan and chill until firm.

BLUEBERRY SALAD TOPPING
1 cup sour cream
½ c. sugar
1 8 oz. pkg. cream cheese
Chopped nuts

Combine sour cream, cream cheese and sugar.  Mix until smooth and well blended.  Spread over salad and atop with chopped nuts.  Serves 10.