2 (3 oz.) pkgs. grape Jello
2 c. hot water
1 (#2) can crushed pineapple, undrained
1 can blueberry pie filling
1 (8 oz.) pkg. cream cheese, softened
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped pecans

In medium size bowl, dissolve Jello with hot water, then add pineapples and blueberry pie filling. Mix thoroughly. Pour into 9 x 13 inch dish. Congeal. Mix together cream cheese, sour cream, sugar, and vanilla, then stir in nuts and spread over congealed mixture.