2 (3 oz.) pkg. grape Jello
2 c. hot water
15 oz. can crushed pineapple, well drained
1 can blueberry pie mix
8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar
1 tsp. vanilla

Mix Jello and water and cool slightly. Add pineapple and pie filling. Refrigerate until firm. Top with mixture of cream cheese, sour cream, sugar and vanilla. Garnish with nuts and grated cheese when set.