2 c. hot water
2 sm. pkg. concord grape Jello
1 (No. 2) can blueberry pie filling
1 sm. can crushed pineapple
1 1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla

Dissolve gelatin with hot water. Add pie filling, pineapple, pecans. Chill until molded. Whip cream cheese and sour cream, sugar and vanilla. Blend until smooth. Spread on top of gelatin and chill again.