1 can blueberry pie filling
12 oz. can crushed pineapple with juice
2 pkgs. blackberry Jello (or grape Jello)
16 oz. cream cheese
1 c. nuts
1 pt. sour cream
1/3 to 1/2 c. sugar
1 tsp. vanilla
2 c. hot water

Dissolve Jello in hot water. Add pineapple, blueberry pie filling. Chill overnight. Mix sour cream, sugar and vanilla. Beat until stiff peaks form. Spread over Jello mixture. Sprinkle with nuts. If preferred use two 8 ounce Cool Whip instead of sour cream.