2 (3 oz.) pkg. grape Jello
1 (20 oz.) can crushed pineapple, drained
1 lg. can blueberry pie filling
2 c. boiling water

Stir together Jello and boiling water. Add other ingredients. Chill in refrigerator.

TOPPING:

1 (12 oz.) container sour cream
1 (8 oz.) cream cheese
1 (3 oz.) cream cheese
1/2 c. sugar
1 tsp. vanilla
Pecans, chopped

Cream together sour cream, both packages cream cheeses, sugar and vanilla. Blend well. Spread over congealed mixture. Sprinkle top with chopped nuts. Chill.