2 c. hot water
2 packs grape jello
1 can crushed pineapple
1 (15 oz.) can blueberries
1 c. sour cream
1 lg. cream cheese
1/2 c. sugar
1/2 c. chopped nuts

Dissolve gelatin in hot water. Drain blueberries and pineapples; measure the liquid and add enough water to make one cup. Add liquid to gelatin. Stir in blueberries and pineapples.

Pour in pan and refrigerate until firm. Blend cream cheese, sugar, sour cream, and vanilla. Sprinkle with chopped nuts and refrigerate.