2 lg. pkg. grape Jello
1 can blueberry pie filling
1 lg. can crushed pineapple

TOPPING:

8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar

Mix Jello according to directions (add 1 cup cold water rather than 2). Add pie filling and pineapple; let congeal.

Blend cream cheese, sour cream, sugar. Top after salad congealed. Sprinkle with nuts, if desired.