2 (3 oz.) pkg. grape Jello
1 c. boiling water
1 large can crushed pineapple, drained
1 c. blueberry pie filling

Dissolve Jello in water. Add pineapple and pie filling. Pour into a 9x13x2 inch dish. Chill until firm.

Topping:

1 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. pecans, chopped

Beat together sour cream, cream cheese and sugar. Add nuts. Spread on chilled salad. Refrigerate.