2 (3 oz.) pkg. concord grape Jello
1 can crushed pineapple
1 can blueberry pie filling
2 c. boiling water

Dissolve Jello with boiling water. Add 1/2 cup cold water. Mix in pineapple and blueberry pie filling. Pour into 9 x 13 pan. Chill until firm.

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla
1 c. nuts

Combine cream cheese, sour cream, sugar and vanilla; beat well. Spread over gelatin and sprinkle with nuts. Refrigerate.