2 pkg. of black raspberry Jello
2 c. hot water
1 lg. can crushed pineapple and juice
16 oz. blueberries

Mix Jello, water, pineapple, juice, and blueberries. Place in refrigerator to jell. Mix 8 ounce cream cheese, 8 ounce sour cream, 1/2 cup sugar and 1 teaspoon vanilla. Spread on top of jellied mixture top with pecans. Chill. To serve, cut in squares and serve on lettuce leaves.