6 oz. grape Jello
2 c. boiling water
1 can blueberry pie filling
1 (20 oz.) can crushed pineapple with juice

Combine all in 9 x 13 inch baking dish and congeal. Spread topping over salad and sprinkle with chopped nuts.

TOPPING:

1/2 pt. sour cream
8 oz. cream cheese
1/2 c. sugar
1 sm. carton Cool Whip
1 tsp. vanilla

Beat cream cheese, sour cream, sugar and vanilla until smooth. Stir in Cool Whip.