2 (3 oz.) pkg. berry blue Jello
2 c. boiling water
1 (8 oz.) crushed pineapple
1 (21 oz.) can blueberry pie filling

Dissolve gelatin in boiling water. Mix in undrained pineapple and pie filling. Pour into 9x11 inch rectangular dish. Refrigerate until firm.

TOPPING:

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

Beat topping ingredients in small mixing bowl at low speed until mixture is of spreading consistency. Spread on set Jello. Sprinkle with 1/3 c. chopped nuts, if desired. Chill thoroughly and cut into squares.