2 boxes (3 oz.) grape or blackberry Jello
1 1/2 c. boiling water
1 (#2) can crushed pineapple, NOT DRAINED
1 (#2) can blueberry pie filling

Dissolve Jello in boiling water, stir well. Add pineapple and pie filling. Mix and chill in 9 x 13 inch pan or dish.

TOPPING:

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

Mix well and spread over chilled Jello mixture. Refrigerate until firm. Cut in squares to serve.