4 (3 oz.) pkgs. grape Jello
4 c. boiling water
1 lg. can crushed pineapple (with juice)
1 can blueberry pie filling
1 c. chopped nuts

Prepare Jello with boiling water. Set slightly in bowl. Then mix in pineapple, pie filling and nuts. Pour into pyrex dish and set until firm.

TOPPING:

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

Mix all ingredients until well blended. Put over Jello before serving.