Dissolve gelatin in boiling water.
Drain the blueberries and pineapple, reserving 1 cup of liquid. (Add water if necessary to get 1 cup).
Stir blueberries, pineapple and juice into the dissolved gelatin.
Pour into a 2 quart jello mold.
Refrigerate until firm.
Mix together the cream cheese, Splenda, sour cream and vanilla until fluffy.
Carefully spread over the jello.
Sprinkle the pecans over the cream cheese layer.
Refrigerate for approximately 30 more minutes.
Invert and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	152.69 Kcal (639 kJ)
Calories from fat	110.23 Kcal
		% Daily Value*
Total Fat	12.25g	19%
Cholesterol	11.17mg	4%
Sodium	26.69mg	1%
Potassium	108.96mg	2%
Total Carbs	10.26g	3%
Sugars	7.15g	29%
Dietary Fiber	1.15g	5%
Protein	2.33g	5%
Vitamin C	0.9mg	1%
Iron	0.4mg	2%
Calcium	49.2mg	5%

Amount Per 100 g
Calories	157.5 Kcal (659 kJ)
Calories from fat	113.71 Kcal
		% Daily Value*
Total Fat	12.63g	19%
Cholesterol	11.52mg	4%
Sodium	27.53mg	1%
Potassium	112.39mg	2%
Total Carbs	10.58g	3%
Sugars	7.37g	29%
Dietary Fiber	1.19g	5%
Protein	2.4g	5%
Vitamin C	0.9mg	1%
Iron	0.4mg	2%
Calcium	50.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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