1 can blueberries
1 sm. can crushed pineapple
2 pkgs. black raspberry, black cherry, or strawberry Jello
2 c. hot water

Dissolve Jello in 2 cups hot water. Drain pineapple and blueberries. Save juice and add enough water to make 1 1/2 cups liquid. Add to Jello mixture. When partially set, add blueberries and pineapple. Pour into a 13x9 inch pan; chill until firm. Add topping.

TOPPING:

1 (3 oz.) pkg. Philadelphia cream cheese
1 (8 oz.) carton sour cream
1 tsp. vanilla
1/2 c. sugar
Chopped pecans (optional)

Beat cream cheese, sour cream, vanilla and sugar until light and fluffy. Spread over salad and top with pecans if desired. 12 to 16 servings.