2 sm. boxes dark cherry Jello
1 can blueberry pie filling
2 3/4 c. water
1 sm. can crushed pineapple, save juice from pineapple and
add to water to make 2 3/4 cup

Topping:

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

Bring water and juice from pineapple to a boil. Add drained pineapple, Jello and pie filling. Pour into dish and let congeal.

For the topping, mix cream cheese (room temperature) and sugar. Add sour cream and vanilla. Mix well and spread over salad. Sprinkle with 1/2 cup or more nuts.