1 (6 oz.) pkg. peach or apricot Jello
1 (3 oz.) pkg. orange Jello
2 1/2 c. boiling water
1 (#2) can crushed pineapple, with juice
1 (#2) can peach pie filling

Dissolve both Jellos in boiling water. Add pineapple and juice. Fold in peach pie filling.

Pour into 9 x 13 x 2 inch glass dish; chill until well set. Spread over all the following topping:

Soften 8 ounce cream cheese to room temperature; blend with one cup sour cream, 1/2 cup sugar and 1 teaspoon vanilla. Spread over chilled custard. Chill overnight; sprinkle with finely chopped nuts if desired.