Step 1

In a large bowl combine Jello and boiling water. Stir until dissolved. Mix in pineapple and pie filling. Pour into a 9x13-inch pan and refrigerate for about 2 hours until firm.

Step 2

Topping: Mix cream cheese and sugar together well. Stir in Cool Whip.

Step 3

Spread topping over set Jello. Refrigerate at least half an hour before serving. Top with fresh blueberries if desired.