2 (3 oz.) pkg. black raspberry gelatin
2 c. boiling water
20 oz. can crushed pineapple
16 oz. can blueberries OR 1 1/2 c. fresh blueberries plus 1/2 cup water

TOPPING:

8 oz. pkg. cream cheese
8 oz. carton sour cream
1/2 c. sugar
1 tsp. vanilla
Chopped walnuts or pecans

Stir gelatin with water until dissolved. Add undrained pineapple and undrained blueberries. Pour into a 9x13" dish and chill until congealed. Soften cream cheese and whip with sour cream, sugar and vanilla. Spread over top of salad. Sprinkle with chopped nuts and refrigerate. Cut into squares to serve. Yield: 8 to 12 servings.