2 sm. pkgs. raspberry Jello
1 (16 oz.) bag of frozen blueberries
1 (No. 303) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
Chopped pecans

Drain pineapple but save 1 cup of the juice and add 1 cup of boiling water. Dissolve Jello in this liquid. Add frozen blueberries and pineapple and allow to set in a 9 x 13 inch cake pan. Mix softened cream cheese, 1/2 cup of sugar and sour cream. Mix together and spread over Jello. Sprinkle pecans over the top.