2 (3 oz.) boxes black or red raspberry Jello
2 c. hot water
1 lg. can blueberry pie filling
1 lg. can crushed pineapple (with juice)

TOPPING:

1 (8 oz.) pkg. Philadelphia cream cheese
1/2 c. sugar
1 c. sour cream
1 c. chopped nuts

Mix together Jello and hot water. Add crushed pineapple and pie filling. Congeal.

To prepare topping, mix until smooth the cream cheese, sour cream and sugar. When Jello is firm, spread over top and place in refrigerator until ready to serve. Chopped nuts may be added to topping mixture or spread on top.