2 pkgs. or 2 lg. blackberry Jello
2 c. boiling water
1 can blueberry pie mix
1 (20 oz.) can crushed pineapple with juice
8 ox. sour cream
1 lg. 8 oz. cream cheese "lite"
1/2 c. sugar (optional)
1 tsp. vanilla
Chopped pecans

Dissolve Jello in boiling water. Add pie filling and pineapple. Set in refrigerator to firm up. Add sour cream gradually to softened room temperature cream cheese, sugar maybe, vanilla. Spread over firm Jello and garnish with chopped pecans. Use 13 x 9 inch flat dish.