1 family size black cherry Jello (or 2 reg. sizes)
2 c. boiling water
1 sm. can crushed pineapple, drained
1 can blueberries (reg. size, little larger than Campbell soup size)

Dissolve Jello in boiling water. Use juice of pineapple and juice of blueberries to make 1 cup when added to berries. Add to Jello mixture. Stir in fruit and put in refrigerator until firm. (I use a whole can of blueberries and pineapples even though each can was more than a cup full.)

TOPPING:

Whip together: 1 (8 oz.) pkg. cream cheese 5 tsp. vanilla 5 c. sugar 1 c. crushed nuts

Spread on top of salad. Sprinkle top with chopped nuts. You may either mix nuts in topping, or spread them on top.