1 (14 1/2 oz.) can blueberries
1 (8 oz.) can crushed pineapple
1 1/2 c. chopped pecans
2 (3 oz.) boxes black raspberry Jello

TOPPING:

1 c. sour cream
1 c. Cool Whip
Coconut (approximately 1 to 1 1/2 c.)

Drain pineapple and blueberries. Prepare Jello with fruit juices and enough water to meet directions on package. Add fruit and nuts and then let set. Use shallow glass pan 12 x 12 inches. After Jello is firm, combine sour cream and Cool Whip and spread on top; sprinkle (cover) with coconut.