2 (3 oz.) pkgs. grape, blackberry or other berry gelatin
2 c. boiling water
1 (16 oz.) can undrained crushed pineapple
1 (16 oz.) can blueberry pie filling
1 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

In a 9 x 13 x 2 inch pan, mix the gelatin and boiling water until dissolved. Add undrained pineapple and blueberry filling. Stir and let set. Mix sour cream with cream cheese, sugar and vanilla. Do not overbeat. Spread on top of set gelatin mixture. Sprinkle with nuts. Great for the holidays!