2 (3 oz.) pkgs. black raspberry gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 (1 lb.) can blueberries, undrained, or 1 1/2 c. fresh blueberries, plus
1/2 c. water

TOPPING:

8 oz. soft cream cheese
8 oz. sour cream
1/2 c. sugar
1 tsp. vanilla
Chopped walnuts

Mix gelatin and boiling water and stir until dissolved. Add pineapple and blueberries (and water if using fresh blueberries). Pour into 9 x 13 inch pan and chill until congealed. Cream together topping ingredients and spread over gelatin. Sprinkle with chopped walnuts. Refrigerate. Serves 8-10.

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