3 (3 oz.) pkgs. grape Jello
2 c. boiling water
1 lg. can crushed pineapple, drained
1 can blueberry pie filling

Dissolve Jello in water. Add pineapple and pie filling. Pour into 13"x9" pan. Refrigerate until set.

TOPPING:

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

Mix until smooth, sour cream and sugar. Spread over firm Jello. Sprinkle top with pecans.