2 sm. boxes grape jello
8 oz. can crushed pineapple
16 oz. can blueberry pie filling
8 oz. pkg. cream cheese
1/2 c. chopped pecans
2 c. boiling water
1/2 c. sugar
8 oz. sour cream
1/2 tsp. vanilla

Mix jello and hot water. Add blueberry pie filling and crushed pineapple. Pour into 8 x 10 inch dish and chill until firm. Blend cream cheese, sour cream, sugar and vanilla. Spread over gelatin mixture and top with pecans.