1 (6 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1 can blueberry pie filling, chilled
1/2 c. sugar
1 (15 1/2 oz.) can crushed pineapple, chilled
8 oz. cream cheese
8 oz. sour cream

Dissolve Jello in boiling water. Mix chilled blueberry pie filling and chilled pineapple in Jello and cool. Place in refrigerator until set. Cream the cream cheese, sugar, and sour cream together. Spread over top of chilled Jello mixture. Garnish with whipped walnuts.