2 (3 oz.) pkg. raspberry gelatin
1 c. hot water
1 can blueberry pie filling
1 can crushed pineapple
1 (8 oz.) pkg. softened cream cheese
1 c. nuts (optional)

You will need a 9 x 13 pan.

Dissolve raspberry gelatin in hot water. Stir well. Mix in blueberry pie filling and crushed pineapple. Stir well. Refrigerate until mixture sets and thickens. Mix softened cream cheese and nuts (optional); mix well. Spread over gelatin mixture. Chill until firm.