1 lg. pkg. black cherry or raspberry Jello
1 can blueberries
1 sm. can crushed pineapple

Drain fruit and save juice. To the juice add enough water to make 2 cups. Heat to a boil. Dissolve Jello. Add 1 1/2 cups cold water. Pour in fruit and refrigerate until firm.

TOPPING:

1 (8 oz.) pkg. softened cream cheese
1/2 c. mayonnaise
1/4 c. sugar
1/2 c. chopped nuts
1/2 tsp. vanilla

Cream together and spread over salad. Let sit an hour before serving.