This dish can be served as a dessert or a salad, and is often prepared for holidays and special family gatherings. It is a great favorite of the Van Dyke’s son, Chip.
1 (8-ounce) can crushed pineapple
1 (6-ounce) package blueberry gelatin (blackberry can be substituted)
3 cups boiling water
1 (16-ounce) can blueberries, drained
1 (8-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
½ cup granulated sugar
½ cup chopped pecans
In a small bowl drain the pineapple and reserve the juice. In a medium bowl dissolve the gelatin in the boiling water. After the gelatin has dissolved, stir the pineapple juice into the gelatin mixture. Place in the refrigerator and chill until the consistency of unbeaten egg white.
Stir the pineapple and blueberries into the gelatin. Pour the gelatin and fruit mixture into two 6 × 10-inch pans and chill until firm.
In a medium bowl combine the sour cream, cream cheese, and sugar. Mix until smooth and well blended. Divide and spread the mixture evenly over the firmly set salad. Top with the chopped pecans.
YIELD: 8 SERVINGS