1 lg. box grape and black cherry Jello
2 c. boiling water
1 lg. can crushed pineapple, do not drain
1 lg. can blueberry pie filling

TOPPING:

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

Combine Jello and water. Add pineapple and pie filling. Pour into 9 x 13 inch pan and chill until firm. Combine all topping ingredients and spread over Jello.