Yummy Blueberry Salad

2 small pkgs raspberry jello
1 large can crushed pineapple
1 can blueberries (not the pie filling) but same size as pie filling

Add pineapple and blueberry juices. Add water to the juices to equal 2 ¾ C. This is the liquid to make the jello. Follow the recipe for the jello and heat the juices. Pour into a 9x13 pan and cool enough to add fruit without cooking the fruit. After adding the fruit let it set up. Add the topping.

Topping:
8 oz. cream cheese
½ pt. sour cream
½ tsp. vanilla
½ C sugar
Beat together with electric mixer.
Fold in 1 C chopped pecans