Blueberry Salad


1 lb. Blueberries
6 oz. Gelatin, black cherry
1 1/2 c. cold Water, cold
8 1/2 oz. Pineapple, crushed, undrained
1 package Whipped topping mix
3 oz. Cream cheese, softened
1/2 c. Nuts, chopped

Drain blueberries; add enough water to
blueberry juice to make 2 cups.
Bring to boil and stir in gelatin until dissolved.
Add 1-1/2 cups cold water, pineapple, and blueberries.

Prepare whipped topping mix as directed on package.
Blend with softened cream cheese and nuts. Serves 8.