2 (3 oz.) pkg. blackberry Jello
2 c. boiling water
1 (15 oz.) can blueberries, drained
1 (8 1/4 oz.) can crushed pineapple, drained
1/2 c. sugar
1/2 pt. sour cream
8 oz. cream cheese
1/2 tsp. vanilla
1/2 c. chopped pecans
Save juice

Dissolve Jello in water. Drain pineapple and blueberries. Add 1 cup of juice to Jello. Add fruit. Congeal.

TOPPING: Soften cream cheese, add sour cream, sugar, and vanilla. Mix and spread over congealed salad and sprinkled with nuts.