2 packages grape jello
1 can blueberry pie filling
1 can (large) crushed pineapple
1/2 c sugar
1 package cream cheese (8 oz)
1 small container (8 oz) sour cream (*see note)
Dissolve the 2 packages grape jello in 1 c hot water.
Add drained crushed pineapple and blueberry pie filling.
After mixing well, pour into a 9x13x2 inch pan and chill in refrigerator until set.
Blend well - 1/2 c sugar, cream cheese, and sour cream.
Spread evenly over set jello mixture and sprinkle chopped pecans over top.