2 pkgs. grape Jello
2 c. boiling water
1 can pineapple, drained
1 can blueberry pie filling
1 c. pecans, chopped
1 (8 oz.) pkg. cream cheese
1 sm. carton sour cream
1/2 c. sugar
1/2 tsp. vanilla

Mix Jello and boiling water, then add pineapple and blueberry pie filling to mixture. Add chopped pecans. Pour into a 9"x13" pan, put in refrigerator and let jell. For topping beat cream cheese and sour cream. Then add sugar and vanilla. Mix well and place on top of Jello mixture.