1 1/2 cups fresh blueberries or pie filling 1 small can crush pineapple (with juice) 2 small boxes jello (blackberry or grape) 2 cups boiling water 1 8 oz. cream cheese (softened) 1 8 oz. sour cream 1/2 cup sugar 1 tsp. vanilla 1 cup pecans (chopped)

Desolve jello in boiling water; add pineapple and blueberries. Pour in 9x13 dish, place in ref. to congeal. Cream together cream cheese, sour cream, sugar and vanilla. Spread topping over congealed mix and sprinkle with pecans.