2 (3 oz.) grape Jello mix dissolved in 2 c. boiling water (you can use any dark Jello instead of grape)
1 (2 oz.) crushed pineapple, undrained
1 jar Musselman's blueberry pie filling

Mix together and allow to set. Use fancy Jello mold.

TOPPING:

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

Mix together. After unmolding Jello, fill center with topping. Can be served as dessert or as a condiment with meat or poultry.