2 sm. or 1 lg. pkg. black cherry Jello
1 can blueberries
8 oz. pkg. cream cheese
20 oz. can crushed pineapple
1 pt. sour cream
1/2 c. sugar
1/2 c. pecans or walnuts

Drain juice from blueberries and pineapple. Add enough water to juices to make 3 cups; bring to a boil, add Jello and stir until dissolved. Let cool until partly congealed, add blueberries and pineapple. Pour into a flat dish, let congeal until firm. Cream sugar and cream cheese together; fold in sour cream. Spread on top of Jello. Sprinkle with nuts, let stand overnight before serving.