1 (3 oz.) pkg. black cherry Jello
1 (3 oz.) pkg. grape Jello (can use 2 black cherry instead)
2 c. boiling water
1 can blueberry pie filling
1 (20 oz.) can unsweetened, crushed pineapple, undrained
1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1/2 tsp. vanilla
Chopped nuts

Mix Jello with water until fully dissolved. Add blueberry pie filling and pineapple. Put in 9 x 13 inch pan and chill until set. Blend together in mixer cream cheese, sour cream, sugar, and vanilla. Spread over set Jello. Garnish with nuts. Serves 12.