1 large box grape jello (or 2 small boxes if you can not find the large size)
1 regular size can crushed pineapple in heavy syrup
1 can (21 oz) blueberry pie filling
8 oz. package cream cheese
1 8 oz. container sour cream, room temperature
1 cup sugar
1 cup chopped nuts (optional)
Pour grape jello powder into 9×13 baking dish. Add 2 cups hot water onto jello and dissolve. Add pineapple w/ juice and pie filling. Refrigerate until set.
Bring cream cheese to room temperature. Beat cream cheese, add sour cream, vanilla, sugar and nuts (optional), combine until smooth. Layer on top of jello. Refrigerate again at least 1/2 hr.