2 (3 oz.) boxes of grape Jello
2 c. boiling water

20 oz. can crushed pineapple
1 (20 oz.) can blueberry pie filling

Mix all in Jello, use a big Pyrex dish, chill well.

TOPPING:

1 (8 oz.) cream cheese, soften well
8 oz. sour cream
1/2 c. sugar
1/2 to 1 c. chopped pecans
1 tsp. vanilla flavoring

Whip real well. Good spread on top when Jello mixture is jelled.