6 oz. grape or black cherry gelatin
2 c. boiling water
1 lb. can blueberry pie filling
1 lb. can crushed pineapple

Dissolve Jello in boiling water. Let cool. Add undrained blueberries and pineapple. Pour into serving dish, a 9 x 13 inch casserole is good.

TOPPING:

Beat 8 ounces cream cheese, 1/2 pint sour cream, 1/2 cup sugar nod 1/2 teaspoon vanilla until smooth. Spread on top of congealed Jello. Sprinkle with chopped nuts.