2 (3 oz.) pkg. blackberry or grape Jello
2 c. boiling water
1 lg. can blueberry pie filling
1 lg. can undrained crushed pineapple

Mix Jello with boiling water and chill. Add blueberries and pineapple. Place in 8 x 12 x 2 inch Pyrex pan. Chill until firm.

TOPPING:

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

Beat together. Spread topping on chilled gelatin salad. Sprinkle top with 1/2 cup chopped pecans or walnuts.