2 (No. 303) pkg. grape Jello
2 c. boiling water
1 can blueberry pie filling
1 (No. 2) can crushed pineapple, not drained

TOPPING:

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

Dissolve Jello in boiling water and add pineapple and pie filling. Put in refrigerator to congeal. After congealed add topping.