2 c. boiling water
2 c. grape Jello
1 lg. can blueberry pie filling
1 lg. can crushed pineapple

Dissolve Jello in boiling water. Add blueberry pie filling and pineapple. Chill until congealed.

TOPPING:

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

Mix well and spread on top of gelatin.