2 (3 oz.) pkgs. blue raspberry Jello (all I can find here is raspberry and that works just fine)
2 c. boiling water
1 can blueberry pie filling
1 (#1 can) crushed, unsweetened pineapple (undrained)

TOPPING:

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

Mix boiling water and Jello. Stir in pie filling and crushed pineapple. Pour into a 9 x 13 inch container. Place in refrigerator to set. Combine all topping ingredients, mixing thoroughly. Spread over Jello mixture. Sprinkle pecans over the top.

This salad is just plain good. It will please anyone, anywhere, anytime!