This is an old recipe I got from my favorite aunt, who is gone now. This brings back such memories of holidays as she would always make it and bring to our house. I use a long pyrex dish to make it in because that's what she used and I can't break away from that. You could use blackberry jello, if you prefer, but the combination of the blueberry pie filling and the raspberry jello is so good. It is almost a dessert.
1Mix jello with hot water until dissolved. Add pineapple and pie filling. Put in desired container (I use a long pyrex dish). Chill until firm. Mix sour cream, softened cream cheese, chopped pecans & sweetner. Spread on top of chilled jello mixture. Top with more pecans, if desired. Chill until ready to serve.