1 (6 oz.) pkg. grape Jello
2 c. boiling water
1 c. cold water
1 c. chopped nuts
1 (22 oz.) can blueberry pie filling
1 (8 1/2 oz.) crushed pineapple

Dissolve Jello in boiling water. Add cold water when thoroughly mixed. Add rest of ingredients. Chill in a 9 x 13 inch dish and add topping.

TOPPING:

1 (3 oz.) pkg. cream cheese
1 (10 oz.) pkg. frozen whipped topping or 2 c. Dream Whip prepared as directed

Beat cream cheese until smooth and blend into whipped topping. Spread on salad. Serves 16.