1 (6 oz.) pkg. raspberry Jello
4 lg. bananas
1 (8 oz.) can crushed pineapple
1 (16 oz.) can raspberries or blackberries in juice

TOPPING:

1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1 tsp. vanilla
Chopped walnuts

Add Jello to 2 cups of boiling water, stir to dissolve. Drain pineapple and berries, reserving 1 cup of juice. Add 1 cup juice to Jello mixture. Slice bananas on bottom of a large bowl. Add pineapple and raspberries. Pour Jello over fruit. Refrigerate to set. Prior to serving, mix topping ingredients and gently spread over Jello. Garnish with chopped nuts. Serves 12.