2 (3 oz.) pkg. black cherry Jello
1 (16 oz.) blueberry pie filling
1 (16 oz.) can crushed pineapple
8 oz. cream cheese, softened
8 oz. sour cream
1/4 c. sugar
1 tsp. vanilla
1/2 c. chopped pecans

Dissolve Jello in 2 cups boiling water in bowl. Fold in pie filling and pineapple; mix well. Pour into 9 x 13 inch dish. Chill until set. Cream next 4 ingredients together in bowl. Spread over Jello mixture. Sprinkle with pecans.