2 - 3 oz. boxes raspberry jello
21 oz. can blueberry pie filling
1 lg. can crushed pineapple
8 oz. cream cheese
1 c. sour cream
1 c. chopped walnuts
1/4 c. sugar

Dissolve jello in 1 cup boiling water. Cool. Add drained pineapple and pie filling. Refrigerate until firm. Combine cheese, sour cream, walnuts and sugar. Spread over chilled jello and return to refrigerator.