1 (15 oz.) can blueberries
1 (20 oz.) can crushed pineapple
1 1/2 c. boiling water
9 oz. raspberry Jello (6 oz. + 3 oz. pkg.)
2 c. sour cream
1/2 c. unsalted pecan pieces

Strain juice from blueberries and pineapple and set aside.

Place gelatin in large heat-proof bowl. Pour boiling water over gelatin and stir to dissolve. Pour in fruit juices; stir and let cool. Put in refrigerator for about 40 minutes until gelatin becomes syrupy. Combine fruit with sour cream; stir into gelatin and mix well. Pour into a 9 x 13 pan. Sprinkle pecans on top. Chill until firm. Serves 12 to 14 people.