2 (3 oz.) pkgs. grape Jello
1 (20 oz.) can crushed pineapple
1 can blueberry pie filling
2 c. boiling water

Dissolve Jello in water. Add pineapple and pie filling. Mix well and congeal.

TOPPING:

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

Cream sour cream, cream cheese, sugar and vanilla. Spread on top of salad. Sprinkle top with nuts.