1 (6 oz.) black raspberry Jello
1 (21 oz.) blueberry pie filling
1/2 c. sugar
1/2 c. slivered almonds or chopped walnuts
1 (#2) can undrained, crushed pineapple
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. sour cream

Mix in 9x13x2 inch pan, Jello and boiling water until dissolved. Add pineapple, undrained, and blueberry pie filling. Stir well and refrigerate until Jello is set.

Mix in separate bowl: sour cream and softened cream cheese, sugar and vanilla. Spread on set Jello and sprinkle with nuts.