• 15 oz. can blueberries
• 8 1/2 oz. can crushed pineapple
• 2 (3 oz.) packages black raspberry gelatin (Jello)
• 1 cup boiling water
• 8 oz. package cream cheese, softened
• 8 oz. carton sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Drain blueberries and pineapple; reserve liquid.  Dissolve Jello in boiling water.  Add enough water to make 1 3/4 cups juice.  Add to gelatin.  Pour into a 9″x13″ pan.  When gelatin is slightly thickened, fold in fruit.  Chill until firm.  Combine cream cheese, sour cream, sugar and vanilla.  Beat well, spread over gelatin.  Sprinkle with pecans.  Chill until set.  Makes 8 to 10 servings.

(Berneice Ihrke)