2 (3 oz.) boxes black raspberry Jello
Large can crushed pineapple
1 can blueberries

TOPPING:

8 oz. pkg. cream cheese, softened
1/2 pt. sour cream
1/2 c. sugar
1/2 tsp. vanilla

Drain juice from fruit and add enough water to juice to make 2 3/4 c. liquid. Bring to a boil and remove from heat and add Jello and let cool. Then add fruit. Refrigerate and chill.

TOPPING: Beat ingredients in blender until smooth. Spread on top of Jello. Sprinkle pecans on top.