16 oz. can blueberry pie filling
16 oz. can crushed pineapple
2 pkgs. Jello (black cherry or cherry)
1 pkg. vanilla instant pudding
8 oz. cream cheese
8 oz. sour cream
1 can chopped pecans
1/2 - 1 c. sugar

Follow directions on box of Jello. Add blueberries, pineapple and pudding and stir. Let congeal.

TOPPING: With mixer mix sour cream, cream cheese and sugar. Smooth on top of congealed salad. Top with pecans.