Brunch Blueberry Salad
Serves 8-10

2 (3-oz.) pkgs. black raspberry Jello
2 cups boiling water
1 (20-oz.) can crushed pineapple, undrained
1 (1-lb.) can blueberries, undrained or 1 1/2 cups fresh blueberries plus 1/2 cup water

Topping:
8 oz. softened cream cheese
8 oz. sour cream
1/2 cup sugar
1 tsp. vanilla
chopped walnuts

Mix Jello & boiling water & stir till Jello is dissolved. Add pineapple & blueberries (and water if using fresh berries).

Pour into a 9 by 13-inch pan & chill till congealed.

Cream together topping ingredients & spread over Jello. Sprinkle with chopped walnuts. Refrigerate.