2 sm. boxes grape Jello
2 c. hot water
1 #2 can crushed pineapple
1 #2 can blueberry pie filling
1 c. chopped pecans

1. Dissolve Jello in water.

2. Add other ingredients.

3. Refrigerate until set.

TOPPING:

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

1. Mix cream cheese and sour cream.

2. Add sugar and vanilla.

3. Beat until stiff.

4. Spread over congealed mixture.

5. Sprinkle with pecans.