2 pkg. blackberry jello
2 c. boiling water
1 (15 1/2 oz.) can blueberries
1 (8 oz.) can crushed pineapple

Topping:

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

Drain blueberries and pineapple and reserve liquid. Dissolve jello in 2 cups boiling water. Measure reserved liquid and add water to make 1 cup. Add to jello. Add blueberries and pineapple. Pour into 2-quart flat Pyrex dish and refrigerate until set. Combine cream cheese, sour cream, sugar and vanilla. Spread over jello and sprinkle nuts on top.