2 (3 oz.) or 1 family size black cherry jello
2 c. boiling water
2 c. cold water (can use juice from blueberries and pineapple
15 oz. can blueberries
8 1/4 oz. crushed pineapple
8 oz. pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 c. pecans
1 tsp. vanilla

Melt jello in boiling water; add juice and water (2 cups). Add berries and pineapple. Pour into 2 quart Pyrex dish. Cover and chill until firm. Combine cream cheese, sugar, sour cream and vanilla. Spread on top of congealed salad and sprinkle with chopped nuts.