2 (3 oz.) pkgs. grape Jello
1 lg. can blueberry pie filling
2 c. boiling water
1 lg. can crushed pineapple, drained

TOPPING:

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

Mix together the first 4 ingredients. Congeal until set. Mix together the remaining ingredients. Spread the topping mixture over the congealed salad and refrigerate.