1 (16 oz.) crushed pineapple with juice
1 (20 oz.) blueberries with juice (NOT pie filling)
1 (6 oz.) pkg. black cherry Jello
1 c. boiling water
1/2 c. chopped walnuts

TOPPING:

8 oz. cream cheese
8 oz. sour cream
1/2 c. chopped walnuts

Dissolve Jello in boiling water. Add pineapple and blueberries WITH juices and nuts. Pour into 9 x 12 inch dish and refrigerate until firm - preferably overnight. Mix softened cream cheese, sour cream and nuts; spread over top.