2 boxes grape jello
1 large can blueberry pie filling
1 can crushed pineapple, drained

Topping:

1 8 oz. cream cheese, softened
1 8 oz. sour cream
1 tsp. vanilla
1/2 cup sugar

Mix jello with 2 cups boiling water. Add pineapple and pie filling. Pour into 9 x 12 dish and place in refrigerator and let congeal. For topping, mix all ingredients together and put on congealed blueberry filling. Sprinkle nuts on top if desired.