2 pkgs. grape jello, black cherry or black raspberry
2 c. boiling water
1 lb. 4 oz. can crushed pineapple
1 c. blueberry pie filling

Dissolve jello in boiling water and cool. Add crushed pineapple and pie filling. Pour into a 9-inch square Pyrex dish and refrigerate. When firm, spread with topping.

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 tsp. vanilla
2 tbsp. sugar

Beat well and spread over firm jello. Sprinkle with 1/2 cup chopped nuts.