2 sm. boxes black cherry Jello
1 can blueberry pie filling
1 sm. can crushed pineapple (drain & save juice)

Use pineapple juice and enough water to make 2 cups liquid. Heat until boiling; dissolve Jello and let stand for a few minutes. Melt a tray of ice cubes in Jello. Remove unmelted cubes after 3 minutes. Add pie filling and pineapple. Place in appropriate dish and congeal in the refrigerator until firm.

TOPPING:

1 c. sugar
2 (3 oz.) pkgs. cream cheese
1 tsp. vanilla
1/2 pt. sour cream
1/8 c. nuts, finely chopped

Cream together sugar, cream cheese and vanilla. Fold in the sour cream and spread on the top of the congealed salad. Sprinkle nuts on top. NOTE: May substitute flavors of Jello and pie filling.