1 (lg.) pkg. cherry Jello
1 (sm.) can crushed pineapple
1 can blueberries
1 c. pecans, chopped (optional)

TOPPING:

1 (8 oz.) cream cheese
1 (8 oz.) sour cream
1 c. powdered sugar

Drain juice from berries and save. Then add enough water to make 2 cups of liquid. Heat liquid and dissolve Jello, then add 1 1/2 cups cool water. To Jello mixture, add crushed pineapple, blueberries and 1/2 cup of chopped pecans. Put in ice box and let set.

After Jello has set, mix cream cheese (that has softened at room temperature) with sour cream and powdered sugar. Spread over Jello and return to ice box for at least 2 hours. Chill. Can sprinkle grated Cheddar cheese on top.