1 can blueberries
1 can crushed pineapple
2 regular size cherry jello

Topping:

1 (8 oz.) cream cheese
1 (8 oz.) sour cream
1 tsp. vanilla
3/4 c. sugar
1 c. chopped pecans

Drain blueberries and pineapple (reserve juice). Add enough water to juice to make 3 cups. Bring to a boil and add jello, pineapple and blueberries. Refrigerate until congealed. Topping: Cream all topping ingredients together. Add chopped pecans and spread on top of congealed salad. Use dish approximately 9 x 13.