2 sm. boxes blackberry Jello
1 c. boiling water
1 sm. can crushed pineapple
1 can (14 1/2 oz.) blueberries

TOPPING:

1 pt. sour cream
1 pkg. (8 oz.) cream cheese, softened
1 tsp. lemon juice
Dash of salt
1 1/2 tsp. vanilla
3 tbsp. sugar
Sliced almonds

In large bowl mix Jello and boiling water. Drain juice from pineapple and blueberries. Keep one cup of juice and add to Jello. Add blueberries and pineapple. Pour into Tupperware mold and refrigerate.

For Topping: In a bowl, beat sour cream, cream cheese, lemon juice, sugar, salt and vanilla until smooth. Frost unmolded gelatin mixture with this topping and sprinkle with almond slices.