2 (3 oz.) boxes grape Jello
1 can blueberry pie filling
20 oz. crushed pineapple

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla
Chopped pecans

Dissolve the Jello in 2 cups boiling water. Stir well and then add the pie filling. Stir well and add 1 (20 ounce) can crushed pineapple. Mix all this together and congeal.

TOPPING: Beat ingredients until well blended. Spread on top of congealed Jello mixture. Add chopped pecans to top.