12 ounces frozen (or fresh) blueberries, thawed
8 ounces frozen whipped topping, thawed
8 ounces cream cheese, softened
2 tablespoons unsalted butter, melted
1 1/2 cups cinnamon almonds (or praline pecans)
1 (8-ounces) can crushed pineapple in juice, drained
1 cup water
1 (3-ounces) package cherry (or favorite berry) gelatin dessert mix
Thaw berries and whipped topping.
Set cream cheese out to soften.
Place nuts in food processor bowl; process until fine crumbs form, then pour into 9-inch baking dish with butter.
Blend nuts and butter with fingers; spread evenly over bottom of dish.
Place cream cheese in large bowl; beat with electric mixer until fluffy.
Gently stir (fold) in whipped topping.
Spread cream cheese mixture evenly over crust, then chill 30 minutes.
Place 1 cup water in large microwave-safe dish.
Microwave on HIGH for 2 minutes or until boiling.
Stir in gelatin mix until dissolved; add blueberries and pineapple.
Pour gelatin mixture evenly over cream cheese layer.
Cover and chill 1 hour (or overnight).
Serve. (Makes 9 servings.)