1 lg. pkg. blackberry jello (6 oz.)
2 c. boiling water
1 can blueberry pie filling
1 lg. can crushed pineapple (15 oz.)

TOPPING:

8 oz. cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tbsp. vanilla
Chopped nuts

Dissolve jello in boiling water. Refrigerate until syrupy. Then add pie filling and pineapple. Chill until set. Beat together cream cheese, sour cream, sugar and vanilla. Spread on jello. Sprinkle with chopped nuts.