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2 small (3-ounce) boxes black cherry jello
1 (20-ounce) can crushed pineapple, drained
1/2 cup chopped pecans
1 (14-ounce) can blueberries, drained
3 medium bananas sliced

1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream
1/4 cup sugar

Mix jello according to package. Fold in fruit and nuts. Pour
into 13x9-inch pan and refrigerate. When completely firm, spread
on topping.

Topping: Mix softened cream cheese together with sour cream
and sugar. Mix until well blended. Spread over salad.

Yield: 10-12 servings.

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Accuracy is believed to be good, but is not guaranteed.
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