2 pkg. Concord grape jello
2 c. boiling water
1 (1 lb.) can blueberry pie filling
1 (No. 2) can crushed pineapple (undrained)

Topping:

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

Dissolve jello in boiling water. Then add pineapple and blueberry pie filling. Mix well and pour into a 9 x 13-inch pan. Congeal. Thirty minutes before making topping, set out cream cheese to soften. Whip cream cheese until smooth. Add sour cream, sugar and vanilla. Spread over congealed salad. Sprinkle with chopped nuts and chill well before serving.