2 (3 oz.) pkgs. grape jello
1 (20 oz.) can crushed pineapple
1 can blueberry pie filling
2 c. boiling water

Dissolve jello in boiling water. Add undrained pineapple and blueberry filling. Mix well and congeal.

TOPPING:

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

Mix cream cheese, sour cream, vanilla and sugar. Spread on top of congealed salad. Sprinkle with nuts.