2 pkg. grape Jello (3 oz.)
2 c. boiling water
1 #2 can crushed pineapple
1 #2 can blueberry pie filling

TOPPING:

1 (8 oz.) cream cheese, softened
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans

Dissolve Jello with boiling water and let cool. Add crushed pineapple and blueberry pie filling, mixing well. Let chill until set. Mix together topping and spread on top Jello mixture.