One of my favorite recipes (from my mom)

Blueberry Salad

2 — 3 oz. packages of black cherry Jello
2 C. hot water
1 can blueberry pie filling
1 large can crushed pineapple, undrained
Topping:
8 ounce package cream cheese, softened
1 C. sour cream
¼ C. sugar

Dissolve Jello in hot water. Stir in pie filling and pineapple. Pour into a 9 x 13 glass dish and refrigerate until firm. Beat topping ingredients until fluffy. Spread on the congealed Jello mixture. Optional: Sprinkle with chopped pecans and refrigerate.