2 (3 oz.) pkg. Concord grape gelatin
2 2/3 c. boiling water
1 (15 oz.) can blueberries, drained
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped pecans

Dissolve gelatin in water (may used drained juice from fruit plus water to equal 2 2/3 cups). Stir in blueberries and pineapple, then pour into 2 quart flat pan until firm. Mix rest of ingredients except for nuts. Spread on top of set gelatin. Sprinkle with nuts.