1 (6 oz.) pkg. cherry Jello
2 c. boiling water
1 c. water
1 (22 oz.) can blueberry pie filling
1 (20 oz.) can crushed pineapple, not drained
1 c. pecans
1 (9 oz.) pkg. Cool Whip
1 (3 oz.) pkg. cream cheese

Dissolve Jello in hot water. Add cold water and blueberries, pineapple and pecans. Chill until firm. Let cream cheese soften. Beat with Cool Whip until well blended. Spread over salad. Serves 16.