2-3oz pkgs grape or blackberry gelatin
2 c boiling water
1-20oz can undrained crushed pineapple
1-16oz can blueberry pie filling
1/2 cup nuts (pecans or walnuts)
1 c sour cream
1-8oz pkg cream cheese
1/4 c sugar
1 t vanilla

Mix in a 9x13x2 pan, the gelatin and boiling water until dissolved. Add pineapple with juice and blueberry pie filling. Stir and let set in refrigerator.

Mix sour cream with cream cheese, sugar and vanilla. Do not overbeat. Spread on top of gelatin mixture. Sprinkle with nuts.