Ingredients

1 pkg. (3 oz.) grape jello
1 cup hot water
1 3 oz. pkg. cream cheese
1 cup Cool Whip (thawed)
2-1/2 cups fresh or frozen blueberries (reserve 1/4 cup)

Preparation

 Dissolve the jello in 1 cup boiling water.  Cream the 
cheese.  Put 2-1/4 cups blueberries in blender and puree
them.  Fold 1-1/4 cups pureed berries into cheese and then
fold in Cool Whip.  Pour into 8" square pan or a mold.  
Serve with dressing or half mayonnaise and half Cool Whip.
Garnish each salad with a few of the remaining berries.
Yields 6 servings.