1 can blueberry pie filling
2 regular boxes concord grape Jello
1 lg. can crushed pineapple, heavy syrup
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
2 tbsp. sugar
1/2 c. crushed pecans
1 c. chopped pecans

Put dry Jello in large bowl: add 2 cups boiling water. Stir in pie filling, pineapple with syrup and crushed pecans (optional). Pour in oblong dish; cover and let congeal overnight in refrigerator. Next day, blend cream cheese, sour cream and sugar until smooth. Spread this on top of salad, then sprinkle chopped pecans on top.