2 sm. boxes grape Jello
1 (16 oz.) can (heavy syrup) crushed pineapples
1 (16 oz.) can blueberry pie filling

Combine 2 cups of boiling water with Jello. Stir in blueberry pie filling. Stir in pineapples. Put into refrigerator to let jell.

TOPPING:

8 oz. cream cheese
8 oz. sour cream
1-2 tbsp. sugar
1/2 c. nuts, crushed

Stir together sugar and cream cheese. Add sour cream slowly until you have the right consistency. Add nuts. Refrigerate for 20-30 minutes and serve.