1 (8 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. blackberry or black raspberry gelatin
2 c. boiling water
1 (15 oz.) can blueberries, drained (or 2 c. fresh)
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
Chopped pecans

Drain pineapple, reserve juice. Dissolve gelatin in boiling water, stir in pineapple juice. Chill until consistency of unbeaten egg white. Stir in pineapple and blueberries, pour into a 10 x 6 x 1 3/4 inch pan. Chill until firm. Combine sour cream, cream cheese and sugar. Mix until smooth and well blended. Spread over salad and top with chopped pecans.