6 oz. grape Jello
1 (21 oz.) can blueberry pie filling
1 (21 oz.) can crushed pineapple (drain, and save juice)
3 oz. cream cheese, softened
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. pecan chips

Evenly spread blueberry pie filling and crushed pineapple in an 8 x 11 inch pan. Dissolve Jello in 1 cup hot water. Pour dissolved Jello over blueberry/pineapple mixture and slowly stir. Add 1/2 water and reserved pineapple juice. Refrigerate to congeal.

Blend cream cheese, sour cream together. Add vanilla, sugar and then nuts. Cover gelatin mixture with cream cheese mixture and return to refrigerator.