2 (3 oz.) boxes grape Jello
2 c. boiling water
1 can blueberry pie filling
1 lg. can crushed pineapple
8 oz. cream cheese
8 oz. sour cream
1 c. powdered sugar
Chopped pecans

Melt Jello in hot water. Add pie filling and undrained pineapple. Mix. Cool and set in refrigerator to congeal. Mix cream cheese and sugar until fluffy, fold in sour cream and spread over top of mixture. Sprinkle with chopped nuts.

Variation: Use 1 large package Cool Whip, 1 large cream cheese and 1/2 cup nuts for topping.