2 sm. pkgs. cherry Jello
2 c. boiling water
1 can blueberry pie filling
1 (8 oz.) can crushed pineapple with juice
1 (8 oz.) pkg. cream cheese
1 (8 oz.) container sour cream
1/3 c. sugar

Dissolve Jello in water. Add pineapple and blueberries and stir well. Refrigerate until set. Beat cream cheese, sour cream and sugar. Put on top of Jello. Sprinkle with blueberries or crushed nuts.