2 pkgs. blackberry Jello
2 c. boiling water
1 (15 oz.) can blueberries with juice
1 (8 oz.) can crushed pineapple with juice

Pour in 9 x 10 inch pan, let set until firm.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 pt. sour cream
1/2 c. sugar
1/2 tsp. vanilla
Nuts, chopped

Soften cream cheese. Whip cream cheese with sour cream, sugar and vanilla with electric mixer until smooth. Spread over Jello. Sprinkle with nuts.