2 med. or 3 sm. pkgs. blackberry (or similar Jello)
1 (15 oz.) can blueberries, drain & reserve juice
1 (8 oz.) pkg. cream cheese
1/2 pt. (1 c.) sour cream
1/2 c. chopped pecans
2 c. boiling water
1 (8 1/4 oz.) can crushed pineapple (drain & reserve juice)
1/2 c. sugar
1/2 tsp. vanilla

Dissolve Jello in boiling water. Drain blueberries and pineapple (reserve juice). Mix 1 cup of juices into Jello (not the fruit). Then stir in fruit. Pour into 2 quart dish. Cover and refrigerate until firm.

Combine cream cheese, sugar, vanilla and sour cream. Spread over Jello. Sprinkle nuts over the top and serve.