2 (3 oz.) pkg. blackberry or black cherry Jello
2 c. boiling water
1 (15 oz.) can blueberries
18 1/4 oz. can crushed pineapple
1/2 c. pecans

TOPPING:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tbsp. vanilla

NOTE: Use fruit juice as cold liquid for Jello. Mix topping ingredients and spread on set blue mixture and refrigerate again.