2 (3 oz.) pkgs. grape flavored gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple, with juice
1 can blueberry pie filling

TOPPING:

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

Dissolve gelatin in boiling water; chill until syrupy. Add pineapple and pie filling, pour into 12"x8"x2" dish. Chill until set.

TOPPING: Beat cream cheese, sour cream, sugar and vanilla until smooth and creamy. Spread evenly over salad. Sprinkle with nuts. Serves 18.