1 can blueberry pie filling
1 can crushed pineapple, undrained
2 pkgs. grape Jello
2 c. boiling water

Prepare Jello with 2 cups boiling water. Add pie filling and crushed pineapple. Let congeal in refrigerator.

TOPPING:

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

Cream sour cream and cream cheese. Combine with sugar and vanilla and add on top of congealed salad. Sprinkle nuts on top of salad. Refrigerate until serving time.