1 can blueberry pie filling
2 small boxes (3 oz.) raspberry jello
1 c. hot water
1 c. crushed pineapple with juice
8 oz. cream cheese
8 oz. sour cream
1/4 c. sugar
1 c. chopped nuts

Mix jello and hot water. Add pie filling and pineapple. Let stand in fridge. Mix sour cream, cream cheese and sugar in mixer. Use as the topping after jello is set. Sprinkle nuts on top (optional).