1 (6 oz.) pkg. blackberry Jello
1 (8 oz.) can crushed pineapple
1 (15 oz.) can blueberries
8 oz. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. pecans, chopped

Mix 2 cups boiling water with Jello. Use no cold water. Combine drained pineapple with drained blueberries. Add Jello. Refrigerate until firm in a 8x10 inch pan or glass dish.

In mixer, combine cream cheese, sugar, sour cream and vanilla. Pour on top of firm Jello. Sprinkle with nuts and chill.