1 (3 oz.) box grape Jello
1 (3 oz.) box strawberry Jello
2 c. boiling water
1 lg. can crushed pineapple, drained
1 c. blueberry pie filling

Mix Jello with boiling water. Add pineapple, blueberry pie filling and let congeal.

TOPPING:

8 oz. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla

Cream cheese and sour cream until smooth. Add sugar and vanilla. Spread on congealed salad with 1/2 cup chopped nuts.