1 (6 oz.) pkg. grape Jello
1 can blueberry pie filling
1 can crushed pineapple, undrained
2 c. hot water

Dissolve Jello in hot water. Stir in pie filling and pineapple. Chill overnight in 8 1/2 x 11-inch pan. Prepare topping and spread over top.

TOPPING:

1 (8 oz.) pkg. cream cheese
8 oz. sour cream
1 c. sugar
1/2 c. chopped pecans

Blend together cream cheese, sour cream and sugar. Spread over gelatin. Sprinkle with pecans.