1 (6 oz.) pkg. cherry Jello
2 c. boiling water
1 c. cold water
1 (22 oz.) can blueberry pie filling
1 (8 1/4 oz.) can crushed pineapple
1 c. chopped pecans or walnuts

Add boiling water to Jello, stir until dissolved, add cold water. Drain pineapple and add to mixture, stir. Add pie filling and chopped nuts. Pour into a 9x13 inch glass dish and place in refrigerator to set.

TOPPING:

1 (9 oz.) pkg. Cool Whip, at room temperature
1 (3 oz.) pkg. cream cheese, at room temperature

Mix together and spread over top.