2 (3 oz.) pkgs. blackberry Jello
2 c. boiling water
1 (20 oz.) can blueberry pie filling
1 sm. (10 oz.) can crushed pineapple, undrained

Mix the Jello and hot water. Add pie filling and undrained pineapple. Pour into a 9 x 13 inch pan. Place in refrigerator to set.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Beat these two together until they are fluffy, then stir in 1 cup sour cream. Spread atop firm Jello and sprinkle with chopped nuts.