2 sm. pkg. grape Jello
2 c. hot water
1 can blueberry pie filling
1 lg. can crushed pineapple
8 oz. pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1 c. chopped pecans

Dissolve Jello in hot water. Add pineapple and pie filling. Put in 9 x 12 inch pan. Let mixture congeal. Soften cream cheese to room temperature. Mix together sugar, sour cream, vanilla, and cream cheese. Spread mixture over Jello. Sprinkle pecans over top. Refrigerate.