1 (6 oz.) pkg. cherry Jello
1 (8 1/2 oz.) crushed pineapple
2 c. boiling water
1 c. cold water
1 (22 oz.) can blueberry pie filling
1 c. chopped nuts
1 pkg. plain gelatin (for firmer salad)

Dissolve Jello in hot water, gelatin in cold water and broth to rest of ingredients and chill until firm.

Topping = 1 (10 oz.) frozen whipped dairy topping, thawed, and 1 (3 oz.) package of cream cheese. Have these 2 at room temperature. Beat whipped topping and cream cheese until thickened. Spread on top of chilled salad. Serves 16. Salad very good without topping.