2 (3 oz.) pkgs. cherry Jello
2 c. boiling water
1 (20 oz.) can crushed pineapple
1 (21 oz.) can cherry pie filling
1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla extract
1 c. chopped nuts

Mix Jello with boiling water. Add pineapple and pie filling. Pour into an 8 x 10 inch glass dish. Chill in refrigerator until set. Soften cream cheese and mix well with sour cream, sugar and vanilla. Spread evenly over Jello mixture. Sprinkle chopped nuts over top. Blueberry salad may be made by using grape Jello and blueberry pie filling. Serves 10.