2 (3 oz.) pkgs. blackberry Jello
1 (20 oz.) can crushed pineapple, not drained
1 can blueberry pie filling
2 c. boiling water

Dissolve Jello in boiling water. Add pineapple and pie filling. Mix well and put in refrigerator. After it has congealed, spread with topping.

TOPPING:

1/2 c. sour cream
1 (8 oz.) pkg. softened cream cheese
1 tsp. vanilla
1/4 c. sugar
1/2 c. finely chopped nuts

Cream sour cream, cream cheese, sugar and vanilla. Spread on top of salad, and sprinkle with nuts.