1 (6 oz.) blackberry or grape Jello
2 c. boiling water
1 lb. can blueberry pie filling
1 (No. 2) can crushed pineapple
8 oz. cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. lemon juice
1 (12 oz.) Cool Whip
Chopped pecans for topping

Combine Jello with boiling water in 9"x12" glass pan. When Jello starts to set, add pie filling, crushed pineapple, and juice. Stir and let gel. Combine cream cheese, sour cream, sugar and lemon juice. Beat well. Spread over Jello mixture. Top with Cool Whip and nuts.