2 (3 oz.) pkg. grape Jell-O
2 c. boiling water
1 (20 oz.) can crushed pineapple, drained
1 can blueberry pie filling

Topping:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped walnuts

Dissolve Jell-O in boiling water. Let it stand until syrupy. Add pie filling and pineapple. Pour into 9 x 13 pan and chill until firm.

Cream topping mixture together (except for nuts) and smooth on top of chilled Jell-O. Sprinkle with nuts and refrigerate several hours before serving.