1 lg. pkg. strawberry Jello
1 c. chopped pecans
2 lg. (8 oz.) pkgs. cream cheese
1 carton Cool Whip
1 pkg. blueberries or blueberry pie filling
1/2 c. sugar

Make Jello, refrigerate. Take blueberries; add 1/2 cup sugar. Cook in saucepan to juicy and add cornstarch to thicken. When Jello is right consistency (almost thick), add cooled blueberries and pecans over Jello.

Take cream cheese, at room temperature, add 1/4 cup milk and Cool Whip. Beat until smooth and creamy. Spread over Jello. Chill and serve.