1 can blueberries
1 sm. can crushed pineapple
2 pkg. blackberry gelatin
1 c. sour cream
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla

Drain juice from blueberries into measuring cup. Drain pineapple, reserving juice. Add enough pineapple juice to blueberry juice to make 1 cup liquid. Dissolve gelatin in 2 cups boiling water, then add the combined fruit juices. Pour in desired mold. Chill until partially set; add fruits. Chill until firm.

Combine sour cream, sugar, cream cheese and vanilla; stir until smooth. Spoon dressing over blueberry salad.