1 pkg. blackberry Jello
1 pkg. raspberry Jello
1 lg. can crushed pineapple
1 can blueberry pie filling

Mix Jello with 2 cups hot water. Add 1/2 cup cold water. Add pineapple with juice and pie filling, let congeal.

TOPPING:

1 lg. pkg. cream cheese, at room temperature
1 c. sour cream, at room temperature
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans
Miniature marshmallows

Mix above ingredients and spread over congealed salad. Sprinkle top with pecans.