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

Dissolve Jello in boiling water. Drain pineapple and blueberries. Add liquid to Jello. Add fruit, pour in bowl to chill until firm. Combine cheese, sugar, sour cream and vanilla. Spread over conjealed Jello and fruit mixture. Sprinkle chopped pecans on top. Refrigerate.