2 sm. pkg. grape Jello
1 lg. can crushed pineapple
1 lg. can blueberry pie filling
1 c. pecan pieces
8 oz. sour cream
2 c. boiling water
1 (8 oz.) cream cheese
1/2 c. sugar

Mix grape Jello and boiling water, then add pineapple, blueberry pie filling and pecans. Let congeal. Whip together the cream cheese, sour cream and sugar; then pour this on top of the congealed salad. Then if desired top with about 1/4 cup of pecan pieces.