1 (8 1/4 oz.) can crushed pineapple
2 (3 oz.) pkgs. Blackberry or Black raspberry Jello
3 c. boiling water
1 (15 oz.) can blueberries, drained
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. softened cream cheese
1/2 c. sugar
1/2 c. chopped pecans
1 tsp. vanilla

Drain pineapple, reserving juice. Dissolve gelatin in boiling water. Stir in pineapple juice and chill until consistency of beaten egg whites. Stir in pineapple and blueberries. Pour into 10 x 6 pan and chill until firm.

Combine sour cream, cream cheese and sugar. Mix until smooth and add vanilla. Spread over salad and top with pecans. Serves 8.