Blueberry Jello Salad

2 (3 oz.) pkgs. grape flavored gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple
1 can blueberry pie filling
Topping:
8 oz. creamed cheese, softened
1/2 c. dairy sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Dissolve gelatin in boiling water; chill until syrupy. Add pineapple and pie filling; pour into 12 x 8 x 2 inch dish. Chill until set. TOPPING: Beat ingredients, except nuts until smooth and creamy. Spread evenly over salad; sprinkle with nuts.

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