2 (3 oz.) pkgs. black raspberry Jello
2 c. boiling water
1 c. cold water
1 c. fresh blackberries or Bing cherries
1/2 c. chopped pecans
1 (2 oz.) pkg. whipped topping mix
1 (8 oz.) pkg. cream cheese, softened

Dissolve Jello in boiling water and stir in cold water. Chill until consistency of unbeaten egg whites. Fold blackberries or cherries and pecans into thickened Jello. Pour into 9" square dish and chill until set. Prepare whipped topping mix according to package directions; add cream cheese. Blend until smooth, spread over gelatin and chill several hours.