6 oz. pkg. blackberry Jello
2 c. boiling water
1 can blueberries with juice
15 oz. can crushed pineapple with juice

TOPPING:

8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar

Dissolve Jello in boiling water. Add blueberries with juice and pineapple with juice. Mix and congeal. Mix topping ingredients with mixer. Spread on congealed salad. Top with toasted pecans.