1 lg. pkg. raspberry Jello
1 can blueberry pie filling
1 can crushed pineapple (same size can as blueberries)
1 (8 oz.) cream cheese
1 (8 oz.) carton sour cream
1/2 c. powdered sugar
1/2 c. chopped nuts

Drain blueberries and pineapple; reserve juice. Add water to juice to make 2 cups. Bring those 2 cups to a boil and dissolve Jello in it. Add blueberries and pineapple to Jello and set. Cream together: cream cheese, sour cream and powdered sugar. Spread on top of set Jello and sprinkle with nuts.