2 (3 oz.) pkgs. blackberry Jello
2 c. boiling water
1 (15 oz.) can blueberries (blueberry pie filling)
1/2 pt. sour cream
1 (6 oz.) can crushed pineapple (do not drain)
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1/2 c. nuts

Mix Jello and water. Add blueberry pie filling and pineapple. Put in 2 quart casserole dish and chill until firm. Top with mixture of cream cheese, sour cream, sugar and vanilla. Do not overmix. Sprinkle with nuts.