2 pkgs. grape Jello
1 lg. can crushed pineapple
1 can blueberry pie filling
8 oz. pkg. soft cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 c. chopped nuts
1 tsp. vanilla

Add 2 packages grape Jello to 2 cups hot water and dissolve. Add 1 can crushed pineapple, not drained and 1 can blueberry pie filling. Mix well and let congeal in 9"x13" pan or dish.

Blend well the soft cream cheese, sugar and sour cream. Add chopped nuts and vanilla. Spread over gelatin and return to refrigerator. This makes a lot of servings and is so rich it could be served as a dessert.