2 boxes (3 oz.) Jello (blueberry or grape)
2 c. boiling water
1 (16 oz.) blueberries and juice
1 (15 oz.) crushed pineapple

TOPPING:

8 oz. cream cheese
8 oz. sour cream
1/2 c. sugartsp. vanilla
1/2 to 1 c. chopped nuts

Dissolve gelatin in boiling water. Add blueberries and pineapple to gelatin. Pour into a shallow container, 10 x 14. Refrigerate until firm.

Mix together cream cheese, sugar, vanilla and sour cream. Spread over Jello and sprinkle with nuts. Cover and chill.