2 sm. boxes grape Jello
2 c. boiling water
1 can blueberry pie filling
1 lg. can crushed pineapple, do not drain
1 c. chopped pecans

TOPPING:

8 oz. pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla

Dissolve Jello in boiled water. Add in pineapple, blueberry pie filling, and nuts to Jello; mix well. Refrigerate until firm, in an 8 x 10 inch dish. Whip all topping ingredients together until smooth. When Jello mixture is firm, spread on topping. Keep refrigerated.