1 lg. pkg. blackberry jello or 2 sm.
1 can blueberries (drain and save juice)
1 can crushed pineapple (drain and save juice)
2 c. boiling water
2 c. juice from blueberries and pineapple

Dissolve jello in boiling water and add 2 cups of juices. Let partially jell and add pineapple and blueberries. Add topping after congealed.

(Can use black cherry or black raspberry jello, too.)

TOPPING:

1/2 c. sour cream
1/2 c. sugar
1 sm. pkg. cream cheese
Pecans

Combine sour cream, sugar, and cream cheese and mix well. Spread on top of jello and sprinkle with pecans.