2 sm. pkgs. grape Jello
2 c. water, boiling
1 sm. can crushed pineapple
1 can blueberry pie filling

TOPPING:

1 lg. cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Add pineapple and blueberry pie filling. Mix well and refrigerate until set. Mix first 4 topping ingredients. Spread over salad and sprinkle top with nuts.