2 (3 oz.) pkgs. blackberry gelatin
2 c. boiling water
1 (15 oz.) blueberry pie filling
1 (10 oz.) crushed pineapple
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
1 c. sour cream
1/2 c. chopped pecans

Dissolve gelatin in water. Cool and add blueberries and pineapple. Refrigerate until firm. Blend softened cream cheese, sugar, sour cream and vanilla and spread over congealed salad. Sprinkle with nuts.