2 (3 oz.) pkg. Triple berry Jello
1 1/2 c. boiling water
1 lg. can blueberries and juice
1 sm. can pineapple, crushed

Dissolve Jello in water and add blueberries and crushed pineapple. Congeal.

TOPPING:

1 (3 oz.) cream cheese, light
1 (8 oz.) carton sour cream, light
1/4 c. sugar or 6 packs Equal
1 c. chopped pecans

Let cream cheese soften, then add sour cream and sugar. Spread on Jello mixture and top with nuts.