2 small pkg. blackberry jello
2 c. boiling water
1 (15 oz.) can blueberries (may use frozen)
1 (8 1/4 oz.) can crushed pineapple, drained
1 (8 oz.) cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. pecans, chopped

Dissolve jellos in boiling water. Drain blueberries and pine apples catching the juices; add enough water to make 1 c.; add to jello. Stir in blueberries and pineapple. When jello starts to set, pour into a 2 qt. flat pan; refrigerate until set. Combine sugar, sour cream, cream cheese, and vanilla; spread over jello layer; sprinkle pecans on top. Very sweet and rich. May be served as a dessert.