2 (3 oz.) pkgs. blackberry Jello
1 (16 oz.) can blueberries (plain - not pie filling)
1 (8 1/4 oz.) can crushed pineapple
2 c. boiling water

Drain fruit and reserve juice. Mix Jello in 2 cups boiling water. Add fruit juice plus enough water to make 1 1/2 cups. Add blueberries and pineapple.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1/2 c. sugar
1 tsp. vanilla
1/2 c. nuts, chopped

Soften cream cheese. Stir in sour cream and spread over Jello mixture. Sprinkle with nuts.