2 (3 oz.) blackberry Jello
2 c. boiling water
1 can crushed drained pineapple
1 can blueberry pie filling
1 c. sour cream
1 (8 oz.) cream cheese
1/4 c. sugar
1 lg. Cool Whip
1/2 c. chopped pecans
1 tsp. vanilla

Dissolve Jello in boiling water. Let stand 30 minutes. Then add pineapple and blueberry pie filling. Let jell. Beat sour cream until smooth. Cream cheese and sugar. Stir in the Cool Whip, pecans and vanilla. Spread on top of the Jello mixture. Let jell in refrigerator.