2 (3 oz.) boxes grape Jell-O
2 c. boiling water
1 can blueberry pie filling
1 can crushed pineapple
8 oz. cream cheese
8 oz. sour cream
1 c. powdered sugar
chopped pecans

Melt Jell-O in hot water. Add pie filling; mix well. Add undrained pineapple. Cool and set in refrigerator. Mix cream cheese and sugar until fluffy; fold in sour cream and spread on top of Jell-O. Sprinkle with chopped nuts.