Dissolve gelatin in boiling water. Drain blueberries and pineapple, reserving juice to make 1 cup (add water, if needed). Add juice to gelatin mixture. Stir in pineapple and blueberries. Pour into a 2 qt. flat pan. Cover and refrigerate.
Combine all topping ingredients except pecans. Spread over congealed salad. Sprinkle with pecans.
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