1 (6 oz.) pkg. black cherry Jello
2 c. boiling water
1 (15 oz.) can blueberries, drained and reserve juice
1 (8 1/4 oz.) can crushed pineapple, drained and reserve juice

Dissolve Jello in boiling water. Combine blueberry and pineapple juices up to 1 cup. Add this to gelatin mixture. Now stir in drained fruit. Pour into a 2 quart flat pan and let stand in refrigerator until firm.

DRESSING:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Combine softened cream cheese, sugar, sour cream, and vanilla; spread over congealed gelatin. Sprinkle with chopped nuts.