2 (3 oz.) pkg. grape Jello
2 c. boiling water
1 (20 oz.) can crushed pineapple
1 can blueberry pie filling

TOPPING:

8 oz. softened cream cheese
1/2 c. dairy sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Chill until syrupy. Add pineapple and pie filling; pour into a 12 x 8 x 2 inch dish and chill until set.

Topping: Beat ingredients except nuts until smooth and creamy; spread over salad. Sprinkle with nuts.