Step 1

Drain the crushed pineapple thoroughly.

Step 2

Dissolve the raspberry gelatin in ONE cup of hot water.

Step 3

In a large bowl, stir together the drained crushed pineapple and the blueberry pie filling.

Step 4

Stir the jello mixture into the blueberry filling, then pour into your baking dish and chill in fridge until firm.

Step 5

Allow the cream cheese come to room temperature before mixing.

Step 6

Use a hand mixer to blend the softened cream cheese, sugar, sour cream, and vanilla until it is smooth and creamy.

Step 7

Spread the cream cheese mixture on top of the chilled blueberry layer.

Step 8

Garnish with chopped pecans or fresh blueberries, then chill the dessert until set.