2 (3 oz.) pkg. blackberry or raspberry Jell-O
2 c. boiling water
1 (15 oz.) can blueberries, drained (I use Oregon brand; do not use pie filling)
1 (8 oz.) can crushed pineapple, drained

Dissolve Jell-O in boiling water. Drain blueberries and pineapple and measure liquid. Add enough water to make 2 cups. Add to Jell-O. Stir in blueberries and pineapple and pour in 2-quart dish; cover. Put in the refrigerator until firm.

Topping:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 pt. sour cream
1/2 tsp. vanilla
1/2 c. nuts, chopped

Combine cream cheese, sugar, sour cream and vanilla. Spread over firm Jell-O. Sprinkle with nuts.

Serves 10 to 12. Enjoy!