1 lg. (6 oz.) blackberry Jello
1 1/2 c. pineapple juice
1 sm. can crushed pineapple
2 c. frozen or fresh blueberries

TOPPING:

1 (8 oz.) cream cheese
1 c. sour cream
1/2 c. sugar
1/2 c. nuts

Dissolve blackberry Jello in 2 cups boiling water. Add pineapple juice and pineapple, undrained. Then add 2 cups frozen or fresh blueberries. Let stand before adding topping in refrigerator.

Beat cream cheese, sour cream and 1/2 cup sugar until fluffy. Add nuts and spread over top of Jello mixture. Let stand in refrigerator for 2 hours.