2 (3 oz.) pkgs. blackberry Jello
2 c. boiling water
1 (15 oz.) can blueberries
1 sm. can crushed pineapple
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 c. chopped pecans
1 tsp. vanilla

Dissolve Jello in boiling water. Add one cup of liquid from berries and pineapple. Add the berries and pineapple. Pecans may be added at this time if desired. pour in flat container and cover. Set in refrigerator until firm. Combine cream cheese, sugar, sour cream and vanilla. Spread over salad and sprinkle with pecans.