1 lg. pkg. cherry Jello
1 can blueberry pie filling
1 c. chopped pecans
1 lg. can crushed pineapple
8 oz. Cool Whip
8 oz. Philadelphia soft cream cheese

Dissolve Jello in 2 cups hot water. Add one cup cold water. Let cool. Add blueberry pie filling, crushed pineapple, and chopped pecans to Jello. Let refrigerate until congealed. Mix Cool Whip and Philadelphia soft cream cheese. Spread on top of congealed salad.