2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 (15 oz.) can blueberries
1 (8 oz.) can crushed pineapple

TOPPING:

1/2 pt. sour cream
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
Chopped pecans

Dissolve Jello in boiling water. Drain fruit and save juice. Add water to juice to make 1 cup and stir into Jello mix. Add blueberries and pineapple. Put in 9 x 13 inch pan. Cover and refrigerate until firm.

TOPPING: Mix all but pecans. Spread on set Jello. Sprinkle with pecans. Mixture: Do not cover salad.