2 pkg. (small) raspberry Jello
2 c. hot water
1 lg. can crushed pineapple
1 can blueberries, light syrup or no syrup
1/2 c. sugar
8 oz. cream cheese
1 sm. sour cream

Dissolve Jello in hot water. Add pineapple and blueberries using juice from both cans. Chill until set. Mix sugar, cream cheese and save cream. Spread on chilled Jello salad. Sprinkle with chopped pecans.