Blueberry Salad

2 pkgs. (3 oz.) blackberry Jello
1 can (8 1/2 oz.) crushed pineapple, drained
2 c. boiling water
1/2 c. nutmeats
1 can (15 oz.) blueberries, drained
1 pkg (8 oz.) cream cheese
1/2 c. sugar
1 .c. sour cream
1/2 tsp. vanilla

Dissolve gelatin in boiling water. Drain pineapple and blueberries and measure liquid. Add water to make 1 cup and add to gelatin. Stir in blueberries and pineapple. Pour into a 2 quart flat pan and chill. When firm, blend cheese, sugar, sour cream and vanilla and spread over salad. Sprinkle with nuts. Serve in squares.