2 pkg. concord grape Jello
2 c. boiling water
1 (No. 2) can crushed pineapple with juice
1 (1 lb.) can blueberry pie filling

Combine together first 4 ingredients and refrigerate until congealed.

TOPPING:

1 (8 oz.) cream cheese, soft
1/2 c. chopped nuts
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla

Add topping. Refrigerate and serve. Prepare 1 day ahead to assure firmness.