2 boxes (3 oz.) raspberry jello or 1 (6 oz.) box
1 can blueberry pie filling
1 (20 oz.) can crushed pineapple
2 c. boiling water

Mix boiling water with packages of jello. Stir until completely dissolved. Stir in pie filling and pineapple. Pour in 9 x 13 inch dish. Place in refrigerator until firm.

TOPPING:

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

Mix softened cream cheese and sour cream, sugar and vanilla. Beat until smooth. Spread over jello. Sprinkle with shopped nuts.