1 can blueberries
1 sm. can crushed pineapples
1 lg. pkg. black cherry Jello

Drain blueberries and pineapples. Use juice and enough water to make 2 cups. Bring to a boil and dissolve Jello. Add 1 1/2 cups cold water. Mix in berries and pineapple. Pour into a 9 x 13 inch Pyrex dish. Congeal.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1/2 c. sugar

Mix ingredients well. Cover salad. Sprinkle top with chopped pecans.