2 (3 oz.) pkgs. black raspberry gelatin
2 c. boiling water
1 (15 oz.) can blueberries OR 2 cups fresh blueberries
1 (8 1/4 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Drain blueberries, if using canned ones, and pineapple, measuring liquid; add enough water to make 1 cup liquid; add to gelatin. Chill until thickened. Fold in blueberries and pineapple.

Pour into 9x12x2 inch dish; cover and chill until firm. Combine cream cheese, sugar, sour cream and vanilla; spread over fruit mixture. Top with nuts. Serves 10 to 12.