2 (3 oz.) pkgs. peach Jello
1 can pecan pie filling
1 lg. can crushed pineapple
2 c. boiling water

Dissolve Jello in water. Add pie filling and pineapple. Mix well and congeal.

TOPPING:

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

Cream together sour cream, cream cheese, sugar and vanilla. Spread on top of salad and sprinkle nuts on top.