1 (3 oz.) pkg. black cherry jello
1 (3 oz.) pkg. raspberry jello
2 cups water
1 (15 oz.) can crushed pineapple
1 (21 oz.) can blueberry pie filling

Lightly grease a 9x13-inch pan with non-stick cooking spray (Pam).

Dissolve jellos in hot water. Stir in pineapple and pie filling. Pour into pan and place in refrigerator to congeal.

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) tub dairy sour cream
1/2 cup sugar
1/2 cup chopped pecans
1/2 tsp. vanilla extract

Mix cream cheese, dairy sour cream, sugar, pecans and vanilla.

Once the jello is fully congealed pour topping on top and chill in refrigerator for at least 1 hour before serving.

Enjoy!

Submitted by: Laura Johnson