1 (6 oz.) pkg. black cherry gelatin
2 c. boiling water
1 (#2) can crushed pineapple, undrained
1 (16 oz.) can blackberry pie filling
1 c. sour cream
1 (3 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla
1/2 c. nuts

In a 13 x 9 x 2 inch pan, mix the gelatin in the boiling water until dissolved. Add the pineapple and pie filling; stir and mix well. Put in the refrigerator to set. Mix cream cheese, sour cream, sugar, and vanilla. Do not overbeat. Spread on top of gelatin mixture and sprinkle with nuts.