2 pkg. grape Jell-O
1 can blueberry pie filling
1 large can crushed pineapple (undrained)
2 c. boiling water

Mix Jell-O with boiling water. Add pie filling and pineapple. Pour mixture into 9 x 12-inch casserole. Place in refrigerator and allow Jell-O to set.

Topping:

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

Mix cream cheese and sugar until sugar is blended. Add sour cream and vanilla. Mix well. Spread mixture over top of firm Jell-O and sprinkle with nuts.