2 (14 1/2 oz.) cans blueberries
1 can crushed pineapple
2 boxes raspberry Jello
1/2 pt. sour cream
2 (8 oz.) pkg. cream cheese
1/2 c. chopped nuts
1/2 c. sugar
1 tub Cool Whip

Drain pineapple and blueberries and use juice to make Jello, adding enough hot water to make 4 cups. Dissolve Jello in hot water before adding juice. Let Jello start to jell. Add berries, pineapple and nuts. Mix well. Let Jello set until very firm. Whip the cream cheese and sour cream with sugar and Cool Whip. Spread on top and sprinkle with finely chopped nuts if desired.