2 (8 oz.) pkgs. grape gelatin
2 c. boiling water
1 (20 oz.) can undrained crushed pineapple
1 can blueberry pie filling

Dissolve gelatin in boiling water. Add pineapple and blueberry pie filling. Mix well and congeal in 9"x13"x2" pan.

TOPPING:

1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla flavoring
1/2 c. chopped nuts

Cream together cream cheese, sour cream and sugar. Spread over congealed mixture. Sprinkle with nuts.