1 pkg. blackberry Jello (or berries)
1 sm. can crushed pineapple
1 1/2 c. water
1 can blueberries

SALAD TOPPING:

8 oz. cream cheese
1/2 c. sugar
Nuts for top
1 carton sour cream
1 tsp. vanilla

SALAD: Dissolve Jello in hot water. Mix in undrained pineapple and undrained blueberries. Chill until firm in the refrigerator. Before serving put on topping.

TOPPING: Combine sour cream and cream cheese in mixer with sugar until smooth. Add vanilla. Spread on top of gelatin mixture. Sprinkle with nuts.