1 lg. box wild cherry or raspberry Jello
1 lg. can crushed pineapple
1 can blueberry pie filling
1 (8 oz.) sour cream
1 (8 oz.) Philadelphia cream cheese
1/2 c. sugar (mix with cream cheese
1/2 c. chopped nuts

Drain pineapple and add enough water to make 2 1/2 cups. Boil; then add Jello, add pineapple and blueberry. Pour into mold and let congeal. Mix sour cream and cream cheese. Add to top of Jello. Sprinkle nuts on top.