1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
1/2 env. Knox gelatin
1/4 c. cold water
1 (15 oz.) can blueberries, undrained
1 (8 1/2 oz.) can crushed pineapple, undrained

Dissolve Jello in hot water. Dissolve gelatin in cold water. Mix together and add blueberries and pineapple to Jello mixture. Pour in dish and refrigerate until firm.

TOPPING:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. pecans

Blend all together and spread over salad. This makes the large 13"x9"x2" glass dish.