2 (3 oz.) pkgs. grape Jello
2 c. hot water
1 lg. can crushed pineapple, not drained
1 can blueberry pie filling
1/2 pt. sour cream
8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla

Dissolve Jello in hot water. Add undrained pineapple and pie filling. Pour in 9"x13" pan. When firm, frost with sour cream, cream cheese, sugar and vanilla that has been whipped together. Sprinkle crushed pecans on top.