6 oz. peach Jello
1 sm. can crushed pineapple
1 can peach pie filling
8 oz. cream cheese
1 c. sour cream
1 tsp. vanilla
1/4 c. sugar

Mix Jello with 2 cups boiling water; chill slightly. Add pineapple and pie filling; chill until firm. For topping, cream together cream cheese, sour cream, vanilla and sugar; spread over salad. Chill overnight.