15 oz. can blueberry or 1 pt. fresh
8 1/4 oz. can crushed pineapple
6 oz. pkg. red Jello (raspberry)
1 c. boiling water
8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla
1 c. chopped nuts

Drain fruit (pineapple and blueberries). Dissolve Jello in hot water. Add fruit juice (not blueberry) and water to make 2 more cups. Chill to slightly thickened. Add fruit. Pour into 9 x 13 inch or 7 x 11 1/2 inch pan. Chill. Combine cream cheese, sugar, vanilla and sour cream. Fold in nuts. Spread over set Jello.