1 (6 oz.) pkg. cherry Jello
3 c. boiling water
1 can blueberries, drained
1 flat can crushed pineapple, undrained

TOPPING:

1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped pecans

Mix Jello and cool. Add blueberries and pineapple; congeal. Mix next 4 ingredients together and spread on top. Sprinkle with pecans. Congeal. Serves 8.