2 sm. pkgs. grape or lemon Jello
2 c. boiling water
1 (#2) can crushed pineapple (in its own juice)
1 can blueberry pie filling
1 (8 oz.) pkg. cream cheese, softened
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped pecans

Mix Jello, water, pineapple, and blueberry pie filling; congeal. Mix together cream cheese, sour cream, sugar, and vanilla; add nuts and spread over congealed mixture. Cut in squares and serve. May be made ahead and served the following day. Yield: 10 servings.