In a 9x13 glass dish, mix jello packets with boiling water, stirring carefully until jello is dissolved.
Add in undrained pineapple and blueberry pie filling to jello and stir with spatula until well-combined.
Pur jello into refrigerator for a couple hours (or overnight) until firm and set.
In a small mixing bowl, combine cream cheese, sour cream, and sugar with an electric beater, mixing until blended and smooth.
Using a rubber spatula, frost the jello with the cream cheese frosting mixture, spreading carefully and evenly over top of jello. Sprinkle with nut!
Chill in refrigerator until ready to serve! ENJOY!
