1 lg. pkg. black cherry Jello
1 can blackberries (not pie filling)
1 (13 oz.) can crushed pineapple
1 1/2 c. chopped pecans
2 c. boiling water

Combine Jello and water, stir until dissolved. Add other ingredients and mix well. Do not drain fruits. Set in refrigerator until firm.

TOPPING:

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

Soften cream cheese and mix all ingredients together. Mix well and top Jello mixture. Refrigerate until ready to serve.