2 (3 oz.) pkgs. blackberry gelatin (or substitute 1 grape and 1 raspberry)
2 c. boiling water
1 (15 oz.) can blueberry pie filling
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Dissolve gelatin in boiling water; drain pineapple, keep juice, then add water to make 1 cup. Add to gelatin. Stir in pie filling and pineapple. Pour in 2 quart flat pan or dish. Refrigerate until firm. Combine cream cheese, sugar, sour cream, and vanilla. Spread over gelatin mixture (after it has hardened). Sprinkle pecans on top.