2 pkg. grape Jello
1 lg. can crushed pineapple, drained
1 can blueberry pie filling (or canned/fresh/frozen berries)

Dissolve the 2 packages of grape Jello into 2 cups of boiling water and stir well. Add pineapple and blueberries. Pour into 2 quart bowl and refrigerate until congealed.

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1 carton sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped pecans

Beat cream cheese and sugar until light and fluffy; add the sour cream and vanilla. If too thick, add about 1 tablespoons cold milk to thin down. Gently spread on top of congealed salad and sprinkle the chopped nuts on top. This makes a large and delicious dessert!