2 pkgs. grape Jello
1 can blueberry pie filling
1 can crushed pineapple
1 (8 oz.) cream cheese
1 pt. sour cream
1 1/2 c. confectioners' sugar (1/2 box)
1 tsp. vanilla
1 1/4 c. chopped pecans

Dissolve Jello. Fold in pie filling and crushed pineapple. Refrigerate until firm. Mix sour cream, cream cheese, confectioners' sugar and vanilla. Beat until smooth. Spread over top of Jello mixture. Sprinkle with chopped pecans.