1 c. hot water
2 sm. boxes blackberry Jello
1 can undrained crushed pineapple
1 can blueberry pie filling
1 (8 oz.) cream cheese
1 (8 oz.) sour cream
1 1/2 tsp. sugar (more or less to taste)

Dissolve Jello in boiling water. Add pie filling and pineapple. Pour into 9x12 inch glass dish. Let congeal in refrigerator. Soften cream cheese and mix with sour cream. Add sugar, mix well. Spread on congealed Jello evenly. Sprinkle nuts on top, if desired.