2 (2 oz.) pkgs. grape Jello
1 (20 oz.) can crushed pineapple
8 oz. cream cheese, softened
1/2 c. sugar
1/2 c. nuts (opt.)
2 c. boiling water
1 can blueberry pie filling
1/2 c. sour cream
1 tsp. vanilla

Dissolve Jello in boiling water; chill until syrupy. Add pineapple and pie filling. Pour into 12"x8"x2" dish. Chill until set. Combine cream cheese, sour cream, sugar and vanilla; beat until smooth and creamy. Spread evenly over salad. Sprinkle nuts on top.