Blueberry Salad

2 packages (3 ounces each) black raspberry gelatin
2 cups boiling water
1 can (20 ounces) crushed pineapple
1 can (16 ounces) blueberries, or 1 ½ cups fresh blueberries + ½ cup water

TOPPING:
8 ounces soft cream cheese
8 ounces sour cream
½ cup sugar
1 teaspoon vanilla
½ cup chopped walnuts

Soak gelatin in a little bit of cold water for 3 – 5 minutes, then mix gelatin and boiling water and stir until gelatin is dissolved. Add pineapple (with juice) and canned blueberries (with juice) or fresh berries and water. Pour into 9”x13” pan and chill until congealed. Cream together cream cheese, sour cream, sugar, and vanilla, and spread over gelatin. Sprinkle with chopped walnuts.

Refrigerate.

Serves 8 – 10