2 (6 oz) pkg blackberry jello
2-1/2 cups boiling water
1 large can crushed pineapple, juice included
1 can blueberry pie filling
1 8-oz. pkg cream cheese, softened
1/2 cups sugar
1 (8-oz) carton sour cream
1 tsp vanilla
1/2 cup chopped pecans (optional)
Combine jello and water; add pineapple and pie filling and blend well. Pour into 9x13” pan; chill until firm (at least 4 hours). Mix remaining ingredients well until smooth; spread on jello. Chill at least 1-2 hours longer. Cut in squares to serve. DO AHEAD recipe ** Serves 10-16