1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. cherry Jello
1 1/2 c. boiling water
1 lg. can crushed pineapple juice and all
1 can blueberry pie filling

Dissolve 2 packages Jello in boiling water. Stir in pineapple and blueberry filling. Place in 9 x 12 inch pan. Refrigerate until set.

1 c. marshmallow creme
1 c. prepared topping
1 (8 oz.) cream cheese, softened

Blend topping ingredients together. Spread on set Jello, chopped nuts may be added on top if so desired. Yummy salad.