2 sm. pkgs. grape Jello
2 c. hot water
1 (#2) can crushed pineapple (do not drain)
1 (#2) can blueberry pie filling
1 c. chopped pecans

Dissolve Jello in hot water. Add remaining ingredients and put in refrigerator until firm in pan (10x15 pan).

TOPPING:

1 (8 oz.) pkg. cream cheese (slightly softened)
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla

Mix cream cheese and sour cream. Add sugar and vanilla. Beat until it forms stiff peaks. Spread over Jello. After it sets, sprinkle with chopped nuts. Serves 12-15.