1 lg. box blackberry or grape Jello
1 (8 oz.) can crushed pineapple
1 can frozen blueberries

Drain fruit. Reserve juice from fruit and add enough water to make 2 cups. Bring liquid to a boil. Add Jello and 1/2 cup cold water. Fold in fruit. Pour into a 4x12 inch dish. When this has congealed, spread the topping over it and refrigerate several hours before serving.

TOPPING:

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

Beat together the cream cheese, sour cream and sugar. Stir in pecans.