2 (3 oz.) pkgs. of Jello (either grape or blackberry)
2 c. boiling water
1 (16 oz.) can crushed pineapple, drained
1 can blueberry pie filling

Mix all ingredients together and put in refrigerator to jell.

TOPPING:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1 tsp. vanilla
1/2 c. chopped pecans (sprinkle the remainder of the pecans on top of the topping)

Let cream cheese come to room temperature. Mix other ingredients with softened cream cheese. Smooth on top of Jello after Jello is set. NOTE: I, especially, use cherry Jello, along with the cherry pie filling. Try it, you will like it!