1 can blueberries
1 lg. blackberry or cherry Jello
1 lg. can crushed pineapple

Drain blueberries and pineapple. Take juice (if not enough for 2 cups, add water), bring to a boil. Pour juice in oblong casserole dish and dissolve Jello in it. Add fruit and congeal overnight.

TOPPING:

1 lg. cream cheese
1 (8 oz.) container sour cream
1 c. nuts
1/4-1/2 c. sugar

Let cream cheese soften overnight out of the refrigerator. The next day mix other ingredients. Spread over salad and refrigerate.