1 box (0.3 ounces) sugar-free cherry gelatin1 box (3 ounces) blueberry gelatin 2 cups boiling water 1 can (15 ounces) blueberries in heavy syrup 1 can (16 ounces) unsweetened crushed pineapple 1 package (8 ounces) fat-free cream cheese 1 cup fat-free sour cream 1 cup + 2 tablespoons sugar 2 tablespoons sugar-free white chocolate pudding mix 1/4 cup finely chopped pecans
Combine gelatin mixes and boiling water in a 9 x 13 inch baking dish. Add undrained blueberries and pineapple. Chill till firm. In a medium bowl, combine cream cheese, sour cream, sugar, and pudding mix. Blend until smooth. Spread cream cheese mixture over solidified gelatin. Sprinkle with pecans.