2 (3 oz.) pkgs. raspberry or strawberry gelatin
2 c. boiling water
1 c. cold water
1/2 tsp. cinnamon
21 oz. can blueberry pie filling
8 oz. can crushed pineapple with juice
8 oz. sour cream
1 tbsp. confectioner's sugar

In medium size serving bowl completely dissolve gelatin in boiling water. Add cold water and cinnamon. Stir gently until dissolved. Chill until partially set. Add blueberry filling and pineapple. Stir to combine thoroughly and chill 4 hours until set. In small bowl, whip together sour cream and sugar. Gently spread cream in an even layer on top of gelatin. Chill briefly and serve. Serve either as salad or dessert.