1 c. boiling water
2 sm. boxes grape Jello
1 can crushed pineapple, undrained
1 can blueberry pie filling
1 c. chopped pecans

Dissolve jello in water. Add pineapple, pie filling, and pecans. Chill until firm.

TOPPING:

8 oz. cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla
Pecans

Mix cream cheese, sour cream, sugar, and vanilla. Spread over congealed salad and garnish with pecans.