CRUST:

1 1/2 c. flour
1/2 c. soft butter
1/2 c. walnuts, finely chopped

FILLING:

2 pkgs. raspberry Jello
1 1/2 c. boiling water
1 c. blueberry pie filling
1 (8 oz.) can crushed pineapple, undrained

TOPPING:

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

CRUST: Mix all ingredients for crust and press into 9"x13" greased pan. Bake at 375 degrees for 12 minutes. Cool.

FILLING: Dissolve Jello in water. Add pie filling and pineapple with liquid. Refrigerate for 2 1/2 hours. Pour over crust.

TOPPING: Mix all ingredients with electric mixer and spread over filling.