2 (3 oz.) pkgs. grape gelatin
1 (No. 2) can undrained crushed pineapple
1 c. sour cream
1/3 c. sugar
1 tsp. vanilla
2 c. boiling water
1 (16 oz.) can blueberry pie filling
1 sm. pkg. cream cheese, softened
1/2 c. nuts

In a 9x13x2 inch pan mix the gelatin and boiling water until dissolved. Add pineapple and pie filling. Stir and set aside.

Mix sour cream with cream cheese, sugar and vanilla. Do not overbeat. Spread on top of gelatin mixture. Sprinkle with nuts.