1 (16 oz.) can blueberries
1 (6 1/2 oz.) crushed pineapple
2 (3 oz.) blackberry Jello
2 c. water

TOPPING:

1 (8 oz.) cream cheese
1 c. sour cream
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. nuts, chopped

Dissolve Jello in 2 cups boiling water. Add 1 cup juice from drained pineapple and blueberries. Add drained fruit. Let congeal. Blend together topping ingredients. Spread on top of congealed salad. Top with chopped nuts. Use 2-quart oblong dish.