Blueberry Salad

1 large 6 oz box of strawberry Jello
1 cup of hot water
1/12 cups of cold water
1 can of blueberry pie filling
1 small can of crushed pineapple, drained
1/4 cup of chopped nuts

Dissolve Jello in hot water. Add other ingredients and pour into oblong casserole dish. Refrigerate until firm.

Topping
8 oz cream cheese
1/2 pint of sour cream
1/2 cup of sugar
1 Tsp of vanilla

Blend cream cheese, sour cream, sugar and vanilla. Spread over congealed mixture. Refrigerate until ready to serve.