1 (6 oz.) pkg. grape gelatin
2 c. boiling water
1 (20 oz.) can undrained crushed pineapple
1 (16 oz.) can blueberry pie filling
1 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/2 c. nuts

Mix in a 9 x 13 x 2-inch pan the gelatin and boiling water until gelatin is dissolved. Add undrained pineapple and blueberry pie filling. Stir and set. Mix sour cream with cream cheese, sugar and vanilla. Do not overbeat. Spread on top of gelatin mixture. Sprinkle with nuts. Refrigerate.