1 cn (15-oz) blueberries
1 cn (8.25-oz) crushed pineapple
2 pk (3-oz) black raspberry
-gelatin
1 c  Boiling water
1 pk (8-oz) cream cheese;
-softened
1 ct (8-oz) sour cream
1/2 c  Sugar
1 ts Vanilla extract
1 c  Chopped pecans

Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in
boiling water. Add enough water to reserved juices to make 1-3/4 cup; add
to dissolved gelatin. Pour into a 13×9 inch 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 and sprinkle with pecans. Chill until well set. Makes 8 to 10
servings.