6 oz. raspberry Jello (or blackberry)
1 1/2 c. boiling water
1 can blueberry pie filling
1 (20 oz.) can crushed pineapple, undrained
1 c. chopped nuts

TOPPING:

4 oz. cream cheese, softened
1/4 c. sour cream
1/4 c. sugar

Dissolve raspberry Jello in boiling water. Add other ingredients. Put into large bowl and chill until set. Mix topping ingredients together, spread over Jello.