2 (3 oz.) pkgs. grape Jello
2 c. boiling water
1 (20 oz.) can crushed pineapple
1 can blueberry pie filling

TOPPING:

1 (3 oz.) pkg. cream cheese, softened
1/2 c. dairy sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. nuts

Dissolve Jello in boiling water. Chill until syrupy. Add pineapple and pie filling. Pour into 12x8x2 pan. Chill until set.

Topping: Beat ingredients (except nuts). Spread over salad. Sprinkle with nuts.