2 (3 oz.) pkgs. grape Jello
2 c. boiling water
1 can blueberry pie filling
1 sm. can crushed pineapple
8 oz. pkg. cream cheese, softened
1/2 c. sugar
8 oz. sour cream
1/2 tsp. vanilla
1/2 c. finely chopped pecans

Mix grape Jello in the boiling water. Stir in blueberry pie filling and pineapple. Chill to set. Stir together the cream cheese and sugar. Add sour cream, vanilla and pecans. Mix well and spread over set Jello. Chill well.