Cherry Blueberry Jello Salad

2 c. boiling water
6 oz. pkg blackberry, blueberry, cherry, or grape jello
15 oz. crushed pineapple, drained, reserve juice
1 pint (2 cups) fresh blueberries
chopped pecans, optional
Topping:
8 oz. cream cheese, softened
2 T. Wondra flour
8 oz cool whip, thawed
1/2 c. sugar
1 egg
drained juice

Combine jello and water in pan. Stir until dissolved. Mix in pineapple and blueberries. Pour into 9x13 dish. Refrigerate until firm. Cook juice, egg, flour and sugar until clear. Add cream cheese. Remove from heat. Stir. Cool. Add cool whip. Spread over jello. Refrigerate until ready to serve.

1st photo: before topping added. 2nd photo: with topping added