2 boxes black raspberry Jello (3 oz.)
2 c. hot water
1 can blueberry pie filling
1 lg. can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 c. sour cream
1 c. nuts

Dissolve Jello in hot water, add pie filling and pineapple and let set, then mix cheese and sugar and sour cream and spread over top. Sprinkle with nuts if desired.