2 sm. boxes black cherry Jello or blackberry Jello
1 can blueberries
1 sm. can crushed pineapple
1/2 pt. sour cream
1 (8 oz.) pkg. cream cheese
1/2 c. granulated sugar
1/2 c. pecans

Drain and save juice from blueberries and pineapple. Add enough water to the juice to equal 1 cup liquid. Bring this liquid to a boil and add to Jello. Stir until dissolved then add 2 cups cold water. Add blueberries and pineapple to Jello mixture. Let congeal.

TOPPING:

Cream together the cream cheese and sugar. Add sour cream and spread on the congealed salad. Sprinkle nuts over topping.