2 pkgs. reg. size grape Jello
2 c. boiling water
1 can blueberry pie filling
1 (No. 2) size can crushed pineapple and juice

Mix above and congeal until firm.

TOPPING:

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

Mix sugar and cream cheese until fluffy; add sour cream and vanilla; spread over congealed Jello; sprinkle with chopped nuts. Good!