1 can blueberry pie filling
1 (16 oz.) can crushed pineapple, drained
1 lg. box grape jello
1 c. boiling water
1 c. chopped nuts
1 container Cool Whip

Dissolve jello with boiling water. Add blueberry pie filling, nuts and pineapple. Let congeal. Top with Cool Whip and extra nuts. Keep in refrigerator.