1 (15 oz.) can blueberries, drained
1 (8 oz.) can crushed pineapple, drained
2 sm. pkgs. blackberry Jello
1 1/2 c. juice (use all of blueberry juice, then use pineapple juice for remainder)
2 c. hot water

Mix Jello with 2 cups hot water. After dissolved, add blueberries, pineapple and juice. Put in Jello mold or 13 x 9 inch pan. Chill to set.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla extract

Mix topping ingredients - spread on top of Jello. Chill.