1 can crushed pineapple, drained
1 can blueberries, heavy syrup
1 pkg. walnuts, chopped
1/2 c. sugar
1 (6 oz.) pkg. black cherry Jello
1 (8 oz.) pkg. cream cheese
1/2 c. sour cream

Pour drained juice from berries and pineapple in pan and bring to boil. Dissolve Jello in juice. Add 2 cups cold water and mix well. Add pineapple and blueberries, stir together. Pour in a 13 x 9 inch dish and refrigerate until jells.

Cream the cheese and sugar together, then add sour cream, mix well. Spread over Jello and sprinkle on nuts.