2 sm. pkg. grape Jello
2 c. boiling water
1 (16-20 oz.) can blueberry pie filling
1 (16-20 oz.) can crushed pineapple

TOPPING:

8 oz. softened cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Dissolve Jello in boiling water. Let chill until consistency of egg whites. Mix with pie filling and pineapple. Pour in 9 x 13 inch dish and top with icing mixture (topping).