2 (3 oz.) boxes grape jello
1 large can crushed pineapple, drained
2 c. boiling water
1 can blueberry pie filling

Topping:

1 (8 oz.) cream cheese
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla
pecans (as desired)

Make jello as directed. Add pineapple and blueberry filling. Let set overnight until set.

Cream together topping ingredients. Spread on jello mixture. Sprinkle with crushed nuts.