2 (3 oz) pkgs. black raspberry (or blackberry) Jello
1 large can blueberry pie filling
1 small can crushed pineapple
3 cups boiling water
1/2 cup sour cream
1 (8 oz.) pkg cream cheese
1/2 cup sugar
1 tsp. vanilla
1/2 cup chopped pecans
Dissolve Jello in water. Jell slightly. Add pie filling and pineapple. Mix well and congeal.
Topping: Cream remaining ingredients (except pecans). Put on top of above mixture. Then spread nuts on top.
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