1 (6 oz.) pkg. cherry jello
2 c. boiling water
1 c. cold water
1 (22 oz.) can blueberry pie filling
1 (18 1/4 oz.) can crushed pineapple
1 c. chopped nuts

Dissolve jello in water; add other ingredients. Chill until firm in a 9x13 inch dish.

TOPPING:

1 pkg. frozen whipped topping, thawed
1 (13 oz.) pkg. Philadelphia cream cheese

Beat dairy whip and cream cheese until blended and spread on top of salad. Serves 16.