For 1 mold, 4 to 6 servings you will need:

1 can (about 15 oz.) blueberries
1 pkg. (3 oz.) black raspberry flavored gelatin
1 c. boiling water
1 tbsp. fresh lemon juice
2 pkg. (3 oz. each) cream cheese
1/2 c. sour cream
Crisp lettuce leaves
1/2 c. chopped toasted pecans
3 or 4 pecan halves, for garnish

Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.

Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add blueberry juice and stir until mixture has slightly thickened. Add blueberries

Pour into 4 oiled individual salad molds, about 6-ounce size or 6 molds, about 4-ounce size or pour into a 4-cup salad mold. Chill until set, about 35 minutes.

Whip cream cheese and sour cream. Spread over salad that has set in the mold. Chill 2 to 4 hours or overnight until ready to serve.

Unmold onto lettuce-lined salad plate or plates. Sprinkle with toasted pecans.

Good served with: Poultry or ham, along with a traditional holiday meal; or serve from large mold for a buffet.

TIPS: For a firmer salad, reduce the amount of boiling water to 3/4 cup.

You can prepare this salad in individual salad molds or 1 (4 cup) fancy mold. One layer is blueberries in gelatin, and the second is a creamy cheese mixture that takes the place of a dressing. Unmold the salad on a bed of crisp greens and top with toasted pecans for a beautiful presentation.

Preparation time: 10 to 20 minutes. First chilling time: 35 minutes. Second chilling time: 2 to 4 hours or overnight.