2 sm. pkgs. black raspberry Jello
1 can blueberry pie filling
2 c. hot water
1 c. nuts, chopped
1 lg. can crushed pineapple
1 (8 oz.) sour cream
1 c. sugar
1 (8 oz.) pkg. cream cheese

Dissolve Jello in hot water, add pie filling and pineapple. Pour into oblong dish and chill. Mix cream cheese, nuts, sour cream and sugar. Spread on top of Jello. Chill overnight.