1 pkg. (6 oz.) raspberry gelatin
1 c. boiling water
1 can blueberry pie filling
1 can (15 oz.) crushed pineapple drained
1 carton (8 oz.) prepared whipped topping
1/2 to 1 c. chopped pecans

Combine gelatin with boiling water; cool. Stir in pie filling and pineapple. Refrigerate until partially set. Fold in topping. Refrigerate until set.

TOPPING:

1 pkg. (8 oz.) cream cheese, softened
1 c. confectioners' sugar
1 c. prepared whipped topping

Mix cream cheese and confectioners' sugar with topping. Spread over congealed salad and sprinkle with pecans.