2 (3 oz.) pkgs. blackberry gelatin
1 can blueberry pie filling
1 lg. bag miniature marshmallows
1 pt. sour cream
1/2 c. chopped pecans

Dissolve gelatin in 2 cups of boiling water. Add 1 1/2 cups cold water. Chill until slightly thickened. Add blueberry pie filling. Chill until firm. Mix marshmallows and sour cream. Spread on salad. Sprinkle with chopped nuts.

You can use black raspberry Jello and only 3/4 bag marshmallows.

FOR LARGER SALAD:

2 (3 oz.) pkgs. or 6 oz. pkg. raspberry Jello
2 c. hot water

Cool.

Add: 1 can blackberry pie filling

Put in 9x13 inch pan. Chill until firm.

TOPPING:

1 (8 oz.) pkg. softened cream cheese
1 c. sour cream
1 tsp. vanilla
1/4 c. sugar

If used as dessert increase sugar to 1/2 cup. Spread on salad and chill.