SALAD:

1 lg. box raspberry Jello
1 (20 oz.) can blueberry pie filling
1 (20 oz.) can crushed pineapple
2 c. boiling water

TOPPING:

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

SALAD: Dissolve Jello in hot water, stir in blueberry pie filling and pineapple. Pour into a 9"x13" glass dish and set in refrigerator until set.

TOPPING: Blend cream cheese, sour cream, sugar and vanilla with mixer. Fold in nuts and spread on top of set up Jello.