2 sm. pkg. black cherry Jello
1 sm. can crushed pineapple
1 (8 oz.) sour cream
1/2 c. chopped pecans
1 (16 oz.) can blueberries (not pie filling)
2 (8 oz.) cream cheese
1/2 c. sugar

Dissolve Jello in 2 cups of hot water. Drain blueberries and pineapple to make 1 cup of liquid. Add this liquid to Jello. Refrigerate until slightly firm, about 1 hour. Then add blueberries and pineapple. Return to refrigerator until completely congealed.

Mix cream cheese, sour cream and sugar with mixer. Spread this mixture over congealed Jello. Top with chopped nuts.