1 (6 oz.) pkg. black cherry Jello
2 c. boiling water
1 lg. can crushed pineapple, undrained
1 (16 oz.) can blueberry pie filling
1 c. sour cream
1 sm. (3 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

In a 9x13 inch pan, mix Jello and boiling water until dissolved. Add pineapple and blueberry pie filling. Stir and mix well. Put into refrigerator to set. Mix cream cheese, sour cream, sugar and vanilla. Do not over beat. Spread on top of gelatin mixture. Sprinkle with nuts.