SALAD:

2 pkg. grape Jello
1 can blueberry pie filling
1 (13 oz.) can crushed pineapple
2 c. boiling water

Mix all ingredients and let jell.

TOPPING:

1 (8 oz.) sour cream
1 (8 oz.) cream cheese
1/2 c. sugar
1/2 tsp. vanilla
Chopped pecans or walnuts (optional)

Mix all ingredients and spread on top of congealed salad. Sprinkle nuts on top. Refrigerate.