6 oz. grape or raspberry jello
2 c. boiling water
21 oz. blueberry pie filling
1 lg. can crushed pineapple and juice
1 c. walnuts (chopped)
3/4 c. powdered sugar
8 oz. cream cheese
8 oz. sour cream
1 tsp. vanilla

Mix jello, pie filling, pineapple, water, 1/2 cup nuts. Let set until firm (overnight).

TOPPING:

Mix cream cheese, sour cream, powdered sugar, vanilla and 1/2 cup nuts. After jello portion is firm, spread topping over entire top. Refrigerate.