6 oz. box blackberry Jello or black raspberry
1 (21 oz.) can blackberry pie filling
1 (20 oz.) can crushed pineapple, do not drain
1 c. boiling water

Dissolve Jello in water; add pineapple, pie filling, and stir until well blended. Chill in refrigerate until firm in 13 x 9 x 2 1/2 inch glass dish. Add topping, return to refrigerator. When firm it is ready to serve.

TOPPING:

6 oz. cream cheese, soft
1 c. sour cream
1 c. nuts, chopped fine
1/2 c. sugar

Mix all together.

NOTE: This can be made at two separate times 2-3 days before using.