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2 c. boiling water
1 (16 oz.) can crushed
pineapple and juice
1 (16 oz.) can blueberry pie
1 (6 oz.) grape Jell-O

1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 oz.) sour cream
1 c. chopped nuts

Dissolve Jell-O in hot water and cool. Add pineapple
and juice. Add pie filling. Chill until set. Soften cream
cheese and add sugar. Add sour cream and nuts. Spread over
the Jell-O mixture. Let stand several hours or overnight.
Makes 15 servings.

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