2 c. boiling water
2 (3 oz.) packs of grape Jello
1 (15 oz.) can crushed pineapple, drain well
1 can blueberry pie filling

Mix water and Jello well. Let cool and add pineapples and pie filling. Let congeal.

TOPPING:

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

Beat all ingredients and spread on top.