2 sm. boxes grape Jello
2 c. boiling water
1 lg. can crushed pineapple, drained
1 lg. can blueberries
1 sm. carton sour cream
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. chopped pecans

Mix first 4 ingredients together and refrigerate to gel state, in a 9x12 inch casserole dish. Blend sour cream, cream cheese, sugar and vanilla together. Spread over Jello mixture. Garnish with nuts, if desired. Serves 8.