1 lg. pkg. blackberry or black cherry Jello
1 can blueberries
1 sm. can crushed pineapple
2 c. boiling water

Dissolve Jello in boiling water. Drain juice from blueberries and pineapple; reserve juice. Combine blueberry and pineapple juice and add enough cold water to make 2 cups, then mix with Jello. Add pineapple and blueberries to Jello mixture. Refrigerate until firm. Then add topping.

TOPPING:

1 c. sour cream
1 (3 oz.) pkg. cream cheese
1/4 c. sugar
1/2 tsp. vanilla

Blend all ingredients together until smooth. Spread on top of Jello. Cover with crushed pecans.