2 pkgs. strawberry Jello
2 c. boiling water
2 c. blueberries
1 (15 oz.) can crushed pineapple
1 (8 oz.) cream cheese
1 c. sour cream
1/2 c. sugar
1/2 tsp. vanilla
3/4 c. chopped pecans

Dissolve Jello in boiling water. Drain pineapple, reserving juice. Add enough water to make 1 cup and add to Jello. Add berries and pineapple to mixture, pour into a 2 quart flan pan and chill until firm.

Blend cream cheese, sour cream, sugar and vanilla. Spread over Jello. Sprinkle with pecans and refrigerate.