2 sm. boxes grape Jello
2 c. hot water
1 can crushed pineapple
1 can blueberry pie filling
1 (8 oz.) cream cheese
1 c. sour cream
1/2 c. sugar
1/4 c. chopped nuts (optional)

Pour boiling water to dissolve Jello. Allow to cool slightly. Add pineapple and pie filling. Stir and pour into 8 x 12 inch pan. Allow to set in refrigerator. Mix sour cream, cream cheese and sugar. Spread on top of set Jello mixture. Sprinkle on nuts. May be made day before serving.