2 pkgs. grape Jello
1 can crushed pineapple
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla flavoring
2 c. hot water
1 can blueberry pie filling
1/2 pt. sour cream
1/2 c. sugar

Dissolve Jello in hot water. Add pineapple (undrained), pecans, and blueberry filling. Refrigerate until firm. Combine sugar, cream cheese, sour cream and vanilla. Mix until smooth and creamy. Spread over blueberry mixture and refrigerate until ready to serve.