1 (6 oz.) raspberry Jello
2 c. boiling water dissolve together
1 (15 oz.) can blueberries, not pie filling
1 (9 oz.) can crushed pineapple, drain & reserve liquid

Add enough water to this juice to make 2 cups. Add this Jello then add fruit. Pour into 2 quart flat dish (9 x 13 x 2 inches). Refrigerate until firm.

After Jello has set top with a mixture of:

1 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
1 1/2 tsp. vanilla
1 c. sour cream

Soften cheese and beat all ingredients together. Spread atop firm Jello. Sprinkle with chopped pecans.