2 (3 oz.) pkgs. grape Jello
1 (16 oz.) can crushed pineapple
2 c. boiling water
1 (21 oz.) can blueberry pie filling
1 (8 oz.) sour cream
1 (8 oz.) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 c. nuts (opt.)

Mix Jello and water; cool. Add blueberry pie filling and crushed pineapple. Set until firm in a 7"x11" dish. For the topping. whip cream cheese until smooth. Then add sugar, sour cream and vanilla. Stir in nuts if desired. This sets well and will hold several days. Serves 12.