2 (3 oz.) pkgs. grape Jello
1 (#2) can crushed pineapple, drained
1 (#2) can blueberry pie filling
2 c. boiling water

Dissolve Jello in boiling water. Add pineapple and pie filling. Chill until firm.

TOPPING:

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

Mix cheese, sour cream, sugar and vanilla. Spread over Jello mixture. Cover with chopped nuts.