2 boxes raspberry Jello
1 can blueberry pie filling
1 can crushed pineapple
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1/4 c. sugar
1 tsp. vanilla
1/2 c. black walnuts

Mix Jello with 2 cups of hot water; stir in pie filing and pineapple. Pour into a 13 x 9 inch pan. Chill until firm. Mix cream cheese, sour cream, sugar, and vanilla until smooth. Spread on top. Sprinkle with crushed walnuts.