2 sm. pkg. grape Jello
1 lg. can crushed pineapple
1 can blueberry pie filling
1 (8 oz.) pkg. soft cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 c. chopped nuts
1 tsp. vanilla

Add 2 pkg. grape Jello to 2 cups hot water and dissolve. Add crushed pineapple, not drained, and 1 can blueberry pie filling. Mix well and let congeal in a 9 x 13 inch dish. When congealed, top with mixture of cream cheese, sugar and sour cream. Blend well and add chopped nuts and vanilla. Spread over gelatin and return to refrigerator. This makes several servings and can be used as a dessert.