Blueberry Salad

Recipe from Bev Martin

2 - 3 oz. pkg. grape jello
2 c. boiling water
1 can blueberry pie filling
1 can crushed pineapple (not drained)

TOPPING:
8 oz. cream cheese
1 tsp. vanilla
½ pt. sour cream
½ c. sugar
½ c. chopped nuts

Dissolve jello in water. Add pineapple and pie filling. Congeal. Mix together topping ingredients (except for nuts). Spread topping after jello mixture has congealed & sprinkle with nuts.

Note: May also use cherry pie filling.