1 (8 oz.) cream cheese
1 (8 oz.) sour cream
2 (3 oz.) black cherry Jello
1 sm. can crushed pineapple
1 can blueberries

Prepare Jello. Do not add 2 cups cold water to the Jello. Brain 1/2 cup of blueberry juice and 1/2 cup of pineapple juice and mix with Jello. Drain the rest of the blueberry and pineapple. Add the blueberries and pineapple to the Jello. Let the Jello set up in the refrigerator.

TOPPING:

Add the sour cream and cream cheese to 1/2 cup sugar in mixing bowl. Blend well. After the Jello has set, put the topping on. Refrigerate until serving time.