2 sm. pkg. grape Jello
2 c. hot water
1 can crushed pineapple
1 can blueberry pie filling
1/2 pt. sour cream
8 oz. cream cheese
1/2 c. chopped pecans
1/2 c. sugar
1 tsp. vanilla

Dissolve Jello in hot water then add pineapple and pie filling; chill. Then blend together well the sour cream, cream cheese, pecans, sugar and vanilla. Spread over congealed salad. Serves 8 to 10.