3 pkgs. black raspberry Jello
3 c. boiling water
1 lg. can crushed pineapple (with juice)
1 lg. can blueberry pie filling

TOPPING:

1 (8 oz.) cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla
Crushed nuts

Dissolve Jello in boiling water; add pineapple with juice and blueberry pie filling. Chill until firm in 9 x 13 pan. Cream together cream cheese, sour cream and sugar. Spread on top of Jello and sprinkle with nuts.

DIETITIAN'S NOTE:

Modify the fat in this tasty recipe by using light cream cheese and sour cream and omitting or decreasing the amount of crushed nuts used.