Grandma Ethel's Blueberry Salad

2 (3 ounce) packages black cherry Jello

2 cups boiling water

1 (15 ounce) can blueberries

1(15 ounce) can crushed pineapple (Save juice)

             Add boiling water to Jello.  Stir well to dissolve. Add 1 1/2 cups pineapple juice to Jello. Start to gel. Then add fruit and set.

Topping

1 (8 ounce) carton sour cream

1 large package cream cheese, softened

2/3 cup sugar

1 teaspoon vanilla

           Beat all ingredients together.  Pour on Jello.  Top with crushed nuts.

TIM'S NOTES: I haven't seen this recipe in years...I thought I had lost it...So I don't know how relevant the sizes are.  Sizes have changed.  This recipe also calls for a can of blueberries. When I thought this recipe was lost, I was using a recipe on the internet that used blueberry pie filling.  If this recipe uses canned blueberries, I wonder about using the juice?  It doesn't say to drain them. I haven't made this particular recipe in 30 years, so I don't remember what I did.  I will be making it at Christmas, so I will post any updates.  Walnuts or pecans can be used for garnishing. (I prefer pecans most of the time, but if I remember right, walnuts are good with this.).  I also like lightly toasting the nuts before chopping.  Toast in a 350 degree oven for 3-5 minutes.  Let cool before using. Make sure to watch carefully so they don't burn. If you start to smell them, they are toasted.