1 (3 oz.) lemon Jello
1 (3 oz.) black raspberry
1 c. boiling water
1/2 c. cold water
1 tbsp. lemon juice
1 (21 oz.) can blueberry pie filling
1/4 c. sifted confectioners' sugar
1 c. sour cream

Dissolve Jello in hot water then add cold and lemon juice. Gradually stir in pie filling. Pour in 8 x 8 x 2 inches cake pan and chill. Fold sugar in cream (just fold) and spread on Jello when hard.