1 sm. pkg. grape Jell-O
1 sm. can crushed pineapple
1 can blueberry pie filling
1 (8 oz.) pkg. sour cream
1 (8 oz.) pkg. cream cheese
1/4 c. confectioners sugar

This congealed salad is made with 2 layers.

Dissolve Jell-O in 1 1/2 cups hot water; add pineapple, including the juice. Add blueberry pie filling. Congeal this mixture (several hours). Using electric mixer, cream the cream cheese (softened first at room temperature), sour cream and confectioners sugar. Put on top of Jell-O mixture. Return to refrigerator.

You may garnish with a few crushed pecans.