1 c. hot boiling water
6 oz. black raspberry Jello
1 (#303) can blueberries, drain, reserving liquid
1 sm. can crushed pineapple, drain, reserving liquid

Dissolve Jello in hot water. Combine reserved liquid with water to make 1 3/4 cup. Add to Jello. Add blueberries and pineapple. Pour into mold. Set in refrigerator.

TOPPING:

8 oz. cream cheese, softened
8 oz. sour cream
1/2 c. powdered sugar
1/2 tsp. vanilla
1 c. nuts, chopped

Cream sour cream and cream cheese together until smooth. Add remaining ingredients. Spread on top of set Jello.