2 (3 oz.) pkgs. black raspberry Jello
2 c. blueberries
1 (20 oz.) can crushed pineapple
1 (8 oz.) sour cream or yogurt
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
Nuts

Dissolve Jello in 2 cups hot water. Drain blueberries and pineapple (save 1/2 cup of the juice). Add fruit and juice to Jello mixture, pour into serving dish and refrigerate until firm. Top with the sour cream or yogurt, softened cream cheese, sugar and vanilla that have been mixed together. Sprinkle with chopped nuts.

DIETITIAN'S NOTE:

Lighten this delicious fruit mold by using plain non fat yogurt and light cream cheese. To lower fat and calories further simply omit the chopped nuts.