1 can blueberries, drained
1 large can crushed pineapple, drained
2 small boxes raspberry Jell-O
1 c. pecans, chopped

Topping:

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

Save juices and mix together. Bring 2 cups of juices to a boil. Put in Jell-O and add 1 1/2 cups of water. Add fruit and nuts to Jell-O. After salad sets mix together topping ingredients. Top salad with topping and add pecans for garnish.