2 (3 oz.) pkgs. raspberry gelatin
1 (16 oz.) can blueberry pie filling
1 (16 oz.) can crushed pineapple
1 c. sour cream
1/2 c. sugar
Nuts for garnish
1 (8 oz.) pkg. cream cheese
1 c. boiling water

Dissolve gelatin in 1 cup boiling water. Add pineapple and pie filling. Refrigerate to congeal. Combine cream cheese with sour cream until smooth and add sugar. Spread this mixture on top of congealed gelatin mixture. Sprinkle with nuts. Refrigerate until ready to serve.