2 sm. pkgs. grape Jello
2 c. boiling water
1 c. blueberry pie filling
1 c. crushed pineapple (drained)
1 c. nuts

Congeal, then add topping.

TOPPING:

1/2 pt. sour cream
1 (8 oz.) cream cheese
1/2 c. sugar
1 tsp. vanilla

After Jello congeals, spread topping.