1 pkg. mixed fruit Jello
1 (20 oz.) can crushed pineapple
1 (20 oz.) can blueberries, drained
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 (8 oz.) pkg. Cool Whip

Prepare Jello with 1 cup boiling water. Let cool slightly and add blueberries and pineapple with juice. Reserve 1/2 cup Jello and let set separate. Put remaining Jello in 9"x12" glass dish.

Whip cream cheese and then whip together with Cool Whip. Then beat 1/2 cup Jello with fork and fold into cream cheese and Cool Whip mixture. Spread on top of Jello and top with nuts.