1 sm. grape Jello
1 sm. raspberry Jello
2 c. boiling water

Stir until Jello is dissolved. Add 1 large can crushed pineapple (do not drain) and 1 can blueberry pie filling. Chill until slightly thickened. Pour into 9 x 13 inch pan. After completely set, add topping.

TOPPING:

8 oz. pkg. cream cheese
1/2 c. sugar
1 c. sour cream
1 tsp. vanilla

Cream the cream cheese. Add the rest of the ingredients. Spread on top of the Jello mixture. On top of this sprinkle 1 cup chopped nuts.