2 (3 oz.) grape Jello
2 c. boiling water
1 can blueberry pie filling
1 lg. can crushed pineapple with juice
8 oz. cream cheese
1 c. sour cream
1/2 c. finely chopped pecans
3 tbsp. sugar

Dissolve Jello in water. Add pie filling and pineapple with juice and mix. Pour into 9 x 13 inch dish and chill. Blend cream cheese, sour cream and sugar together well. Spread over set salad. Sprinkle pecans on top of cream cheese layer.