1 lg. pkg. black cherry Jello
1 sm. can crushed pineapple
1 can blueberries

Drain fruit and add enough water to juice to make 4 cups. Heat and dissolve Jello in juices. Cool and add fruit. Pour into 8 x 13 inch dish. When congealed cover with topping.

TOPPING:

1 lg. cream cheese, softened
1 tsp. vanilla
1/2 c. powdered sugar
1 carton sour cream

Mix well and put top of salad.