1 (10 oz.) jar jelly (currant)
1 pt. box fresh blueberries
1 graham cracker crust, baked
1 pt. sour cream

Melt the jelly in a saucepan over low heat. Add the blueberries and stir. Pour the blueberry-jelly mixture into the graham cracker crust, spread sour cream on top. Refrigerate overnight.