1 lg. box raspberry Jello
2 c. boiling water
1 c. juice
1 lg. can blueberries (drained)
1 lg. can crushed pineapple (drained)

Mix together and refrigerate overnight.

TOPPING:

8 oz. cream cheese
1/4 c. sugar
1 c. sour cream
1/2 tsp. vanilla
1/2 tsp. lemon juice
Dash salt

Beat until fluffy. Frost gelatin and sprinkle with 1 cup chopped pecans or walnuts.