1 (#2) can crushed pineapple, drained
1 lg. pkg. grape gelatin
1 can blueberry pie filling
2 c. boiling water

TOPPING:

1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/2 c. sugar
1 tbsp. vanilla
Pecans

Dissolve gelatin in boiling water and add remaining ingredients. Refrigerate. Blend cream cheese by hand. Add each remaining ingredients until smooth. Pour topping over first mixture. Top with pecans. Chill overnight.