2 pkgs. black raspberry Jello
2 c. boiling water
1 can blueberries, save juice
1 lg. can crushed pineapple, save juice
1 pkg. (8 oz.) cream cheese, softened
1 sm. container sour cream, room temp.
1/2 c. sugar
1 tsp. vanilla
Chopped nuts

Dissolve Jello with boiling water. Add blueberries and pineapple, juice and all. Pour into Pyrex 9 x 13 inch pan and chill until set. Cream cream cheese (by hand) and sour cream (drain if liquid has formed on it) together with sugar and vanilla. Spread on top of chilled Jello and sprinkle with chopped nuts.