2 c. boiling water
2 sm. pkg. concord grape Jello
1 can blueberry pie filling
1 lg. can crushed pineapple
8 oz. pkg. cream cheese
1/2 c. chopped pecans
1 (8 oz.) carton sour cream
1/2 c. sugar
1 tsp. vanilla

Add Jello to boiling water. Mix well. Add pie filling, mix well. Add pineapple and mix well. Chill overnight.

Cream sour cream and cream cheese. Add sugar, vanilla and mix well. Spread on top of Jello mixture. Top with chopped nuts.