1 (6 oz.) pkg. dark Jello (blackberry or dark cherry)
1 c. boiling water
1 c. cold water
1 (20 oz.) can crushed pineapple, juice included
1 can blueberry pie mix

Dissolve Jello in boiling water in 13"x9" pan. Stir in cold water and mix well. Add pineapple and blueberry mix; stir until well mixed. Refrigerate overnight or until firm.

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
1 (8 oz.) carton sour cream
1/2 c. chopped pecans