1 med. can crushed pineapple & juice (drain pineapple & save juice)
1 lg. pkg. raspberry Jello
1 c. cold water
1 can blueberry pie filling

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. sour cream
Chopped walnuts

Add water to pineapple juice to make 1 1/2 cups liquid. Heat juice mixture to boiling. Add Jello and cold water, pie filling and pineapple, stirring well. Let thicken. Mix cream cheese, sugar and sour cream. Spread on top of Jello and sprinkle with chopped nuts. I put mine in a 9"x13" pan. Serves 8 to 10.