2 (3 oz.) pkg. raspberry Jello
2 c. hot water
1 can blueberry pie filling
2 sm. cans crushed pineapple, drained
1 tbsp. lemon juice

Mix and cool Jello and water. When thickened, add mixture of pie filling, drained pineapple and lemon juice. Set aside in refrigerator.

TOPPING INGREDIENTS:

8 oz. sour cream
1/2 pkg. cream cheese (total 4 oz.) softened
1 tsp. vanilla
1/3 to 1/2 c. white sugar
1/3 c. crushed walnuts