8 1/4 oz. can crushed pineapple
2 (3 oz.) pkg. blackberry or black raspberry gelatin
3 c. boiling water
2 c. blueberries, drained
8 oz. carton commercial sour cream
8 oz. pkg. cream cheese, softened
1/2 c. sugar
Chopped pecans

Drain pineapple, reserving juice. Dissolve gelatin in boiling water; stir in pineapple juice. Chill until consistency of unbeaten egg white. Stir in pineapple and blueberries. Pour into 10 x 6 x 1 3/4 inch pan. Chill until firm. Combine sour cream, cream cheese and sugar; mix until smooth and well blended. Spread over salad and top with pecans.