Jello Mixture:

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

Dissolve jello in boiling water. Add pineapple and pie filling. I use a 8x11 glass dish to make a thicker salad. Put in refrigerator and let set till firm.

Topping:

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

Beat until smooth and put over jello mixture.