2 (3 oz.) pkgs. grape Jello
2 c. boiling water
1 (No. 2) can crushed pineapple, well drained
1 (No. 2) can blueberry pie filling
1/2 c. chopped nuts

TOPPING:

8 oz. pkg. cream cheese
8 oz. carton sour cream
1/2 c. sugar
1 tsp. vanilla

Combine and refrigerate in a 13 x 9 inch glass dish until solid. Spread topping on Jello mixture.