2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 lg. can crushed pineapple
1 can blueberry pie filling

TOPPING:

8 oz. sour cream
8 oz. cream cheese
3/4 tsp. powdered sugar
1 tbsp. vanilla
Coconut and nuts

In a long dish mix Jello with boiling water, until thoroughly dissolved. Add crushed pineapple in juice. Stir in blueberry pie filling. Stir well. Refrigerate and let set. Meanwhile, combine softened cream cheese with sour cream. Mix well. Sift in confectioners' sugar. Add vanilla, blueberry Jello and sprinkle top with coconut and chopped nuts. Chill.