2 (3 oz.) pkgs. blackberry Jello (grape or black cherry)
2 c. boiling water
1 lg. can crushed pineapple, drained
1 can blueberry pie filling

Dissolve Jello in boiling water. Add pineapple and pie filling. Let congeal in a 13x9 dish.

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 pt. sour cream

Mix well and spread over salad. Sprinkle chopped nuts over top.