1 lg. box raspberry Jello
1 c. boiling water
1 can blueberry pie filling
1 sm. can pineapple, crushed

TOPPING:

1 c. sour cream
8 oz. cream cheese
1/2 c. sugar
1/2 c. nuts (optional)

Bring water to a boil. Mix in Jello. Add blueberry pie filling and crushed pineapple with juice. Mix well and let set until firm (overnight). Mix topping ingredients and spread on top. Add nuts, if desired. Refrigerate.