2 (3 oz.) pkgs. grape Jello
2 c. boiling water
1 (20 oz.) can blueberry pie filling
1 (8 oz.) cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Dissolve Jello in boiling water. Let stand until syrupy. Add pie filling and put in a 12"x8"x2" pan. Chill until set. Beat cream cheese and sour cream, sugar and vanilla. Spread over Jello. Sprinkle with nuts.