2 (3 oz.) pkg. grape flavored gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 (21 oz.) can blueberry pie filling
1 c. chopped pecans
1 (8 oz.) cream cheese, softened
1/2 c. sour cream
1/4 c. sugar
1 tsp. vanilla

Dissolve Jello in water. Add pineapple and pie filling, 1/2 cup pecans. Mix well and congeal. Cream sour cream, cream cheese, sugar and vanilla together. Spread on top of salad. Sprinkle top with 1/2 cup pecans.