3 c. fresh or frozen blueberries
1/2 c. water
1/4 c. sugar
1 (20 oz.) can crushed pineapple, drain and save juice
2 (3 oz.) pkgs. blackberry Jello
2 c. boiling water

TOPPING:

8 oz. cream cheese, softened
8 oz. sour cream
1/2 c. sugar

Cook blueberries, 1/2 cup water, and sugar until they come to a boil. Drain and save the juice. Dissolve Jello in 2 cups boiling water. Add to the Jello, 1/2 cup blueberry juice, 1/2 cup pineapple juice, blueberries, and pineapple. Pour into oblong dish approximately 9 x 13 inch and store in refrigerator until jelled. Blend the ingredients of the Topping with mixer on low speed. Spread on Jello and refrigerate until ready for serving.