1 lg. box raspberry Jello
1/4 c. sugar
3 c. frozen unsweetened huckleberries or blueberries
1 (20 oz.) can crushed pineapple
8 oz. cream cheese
1 c. sour cream
1 tsp. vanilla
1/2 c. sugar

Mix Jello and 1/4 cup sugar with 2 cups boiling water; dissolve. Mix in frozen berries, then pineapple. Let set.

Topping: Mix sugar, sour cream, cream cheese, and vanilla together with mixer; pour over set Jello. Chill.

I usually set half of Jello, then pour over Topping and cover with remaining Jello.