Blueberry Salad - cooking recipe

Ingredients

1 (15 oz.) can crushed pineapple, drained (save juice)
1 1/2 c. water (should be 3 c. when added to pineapple juice)
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 small pkg. black cherry jello
1 pkg. blueberries
1 small carton sour cream
chopped pecans

Preparation

Bring water and juice to a boil.
Add jello and let cool until partly congealed.
Add blueberries and pineapple.
Set until firm in refrigerator.
Cream the sugar and cream cheese together; fold in sour cream.
Spread over jello.
Sprinkle pecans on top.