2 (3 oz.) pkgs. grape gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple, drained
1 (21 oz.) can blueberry pie filling

TOPPING:

1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla extract
Optional: 1/2 c. chopped nuts

Dissolve gelatin in boiling water. Chill until syrupy. Add drained pineapple and pie filling. Pour into a bowl or 9 x 13 inch pan. Chill until set.

TOPPING: Beat ingredients together until smooth. Spread on gelatin. Optional: Garnish with chopped nuts.