1 can blueberry pie filling
1 lg. (20 oz.) can crushed pineapple
1 (3 oz.) pkg. blackberry Jello
2 c. boiling water

Mix above by dissolving Jello in boiling water and adding other ingredients, refrigerate until set. Frost with topping. (Can substitute blackberry Jello with raspberry or mixed berry Jello.)

TOPPING:

1 c. sour cream
8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla

Mix above together and spread on salad and sprinkle on chopped nuts. 12 servings.