1 (15 oz.) can blueberries
1/2 tsp. vanilla
1 (8 1/4 oz.) can crushed pineapple
1 (6 oz.) pkg. black cherry gelatin
2 c. water
1/2 c. pecans, chopped
1 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar

Drain blueberries and pineapple. Dissolve gelatin in boiling water. Cool slightly. Add fruit to gelatin. Congeal in 9 x 13 inch dish. Blend together sour cream, cream cheese, sugar, and vanilla. Spread over congealed salad. Sprinkle pecans over salads.