2 (3 oz.) pkgs. grape Jello
1 c. drained blueberries
1 (#2) can drained pineapple
1 1/2 c. boiling water
1 1/2 c. cold water or juices
1/2 c. chopped nuts

Dissolve Jello in 1 cup boiling water. Add 1 cup water or juices. Place in refrigerator and chill until slightly thickened. Add pineapple and blueberries.

TOPPING:

8 oz. cream cheese and 1 c. powdered sugar, creamed together

Add 1/2 pint sour cream. Spread on top of Jello. Sprinkle 1/2 cup nuts on top.