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

Combine this and put in 9x13 pan and chill until firm. Spread topping on Jello mix.

TOPPING:

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