1 can blueberries
1 lg. can crushed pineapple
1 lg. black cherry Jello

Drain juice from fruit and add enough water to make 2 cups. Bring to a boil and dissolve Jello. Let it set for a while, slightly thick. Add fruit and let congeal.

TOPPING:

1 (8 oz.) Philadelphia cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 c. chopped nuts

Let stand at room temperature, mix all ingredients well and spread over congealed Jello and fruit. Good to make 24 hours before serving.