2 (3 oz.) pkgs. blackberry Jello
1 1/2 c. hot water
1 c. cold water
1 sm. can crushed pineapple
1 can blueberry pie filling
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 tsp. vanilla
1/2 c. sugar

Mix hot water with Jello and dissolve; add cold water, pineapple and pie filling. Chill.

For topping, cream sour cream and cream cheese with sugar until smooth. Add vanilla and spread evenly over Jello and sprinkle with nuts if desired.