1 lg. box black cherry or blackberry Jello
1 can blueberry pie filling (or blueberries, drained)
1 sm. can crushed pineapple
2 1/2 c. water (1 c. hot, 1 1/2 c. cold)

Mix Jello and water; let thicken, but not congeal. When thick, add blueberries, drained pineapple and let congeal.

TOPPING:

1/2 c. confectioners' sugar (you may use more if desired)
1 lg. pkg. cream cheese
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Mix together and chill. Put on top of salad.