2 pkg. black cherry gelatin
1 (15 oz.) can blueberries
(not pie filling)
1 medium can crushed pineapple
8 oz. cream cheese
8 oz. sour cream
Drain and reserve juice from blueberries and pineapple.
Heat reserved juice and enough water to equal 2 cups liquid.
Bring to a boil. Add gelatin and boil 2 minutes. Take off
heat; add another 1 1/2 to 2 cups liquid. Add fruit and nuts.
Put 1/2 mixture into an 8 1/2 x 11-inch pan. Put in refrigera-
tor to gel. Combine cream cheese and sour cream and spread
over jelled mixture. Pour on remaining gelatin mixture (heat
if necessary). Refrigerate.
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