2 (3 oz.) pkg. blackberry Jello
2 c. hot water
1 (15 oz.) can blueberry pie filling
1 (8 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1/2 pt. sour cream
1 tsp. vanilla
Chopped pecans (optional)

Mix Jello and hot water. Let cool. Add pie filling and pineapple. Let set until firm. (A 9x13x2 inch dish is a good size to use.) Combine cream cheese, sugar, sour cream, and vanilla. Beat until smooth. Spread over set Jello. Top with pecans.