2 (3 oz.) pkg. blueberry, black cherry or grape Jello
2 c. boiling water
15 oz. can blueberries, drained
8 1/2 oz. can pineapple, drained
8 oz. pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1/2 c. pecans, chopped
1/2 tsp. vanilla

Dissolve Jello in boiling water. Combine juices of the blueberries and pineapple. If necessary, add enough water to make 1 cup. Add the cup of juices to Jello mixture. Stir in drained fruit. Pour into a 2 quart flat pan and let stand in the refrigerator until firm. Combine softened cream cheese, sugar and vanilla. Spread over congealed salad. Sprinkle with chopped nuts. Serves 10 to 12.