2 pkgs. grape jello
2 c. hot water
1 can crushed pineapple
1 can blueberry pie filling
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla

Combine grape jello, hot water, crushed pineapple and blueberry pie filling. Congeal. Mix cream cheese, sour cream, sugar and vanilla. Spread over salad. Sprinkle with nuts.