2 (3 oz.) boxes black raspberry Jello
1 can crushed pineapple (15 oz. size)
1 can blueberries in juice (15 oz. size)
1 c. chopped pecans

Drain fruit and save juice, add water to make 4 cups. Boil mixture and add Jello. Cool and add fruit and nuts. Use a 9 x 13 inch pan or dish to chill in. Chill for several hours. Top with 2 cups Cool Whip mixed with 3/4 cup sugar and 1 cup sour cream. Be sure Jello is well chilled when topping is spread.