6 oz. grape Jello
2 c. boiling water
2 1/2 c. (20 oz.) crushed pineapple, not drained
1 lb. can blueberry pie filling

Dissolve Jello. Add pineapple and pie filling. Pour into 11 3/4 x 7 1/2 inch dish. Chill until firm.

TOPPING:

8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Blend cheese, sour cream and sugar until smooth. Add vanilla and nuts. Spread over salad.