Salad:

1 can blueberries (Drain and reserve juice)
1 small can crushed pineapple (Drain and reserve juice)
1 6 ox. box cherry Jello
1 1/2 cups cold water

Mix juices and water to make 2 cups. Bring to a boil. Add Cherry Jello (mix). Add cold water. Mix blueberries and pineapple and add to Jello mixture. Refrigerate over night.

Topping:

1 8 oz. pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar

Mix together. Cream well. Spread on top of congealed salad.