2 boxes black raspberry Jello
1 (#2) can blueberries (juice & all)
1 sm. can crushed pineapple, juice & all
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/2 c. sugar
1/2 tsp. vanilla

Dissolve Jello in 2 cups boiling water. Add berries and pineapple; stir well. Refrigerate until congealed. Mix cream cheese, sour cream, sugar and vanilla. Spread over congealed salad and refrigerate until ready to serve. Use 9"x13" dish. Serves 10 to 12.