2 pkgs. raspberry Jello
1 c. cold water
1 c. hot water
1 sm. can crushed pineapple
1 can blueberry pie filling
8 oz. pkg. cream cheese
1 c. sour cream
1/2 c. sugar
1/2 c. pecans

Mix Jello, hot and cold water, pineapple and pie filling. Chill mixture in a 9 x 13 inch pan until set. Combine cream cheese, sour cream, sugar and pecans and pour over top of first mixture. Chill.