1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. black raspberry Jello
1 c. boiling water
1/2 c. cold water
1 tbsp. lemon juice
1 (21 oz.) blueberry fruit filling
1 c. sour cream
1/4 c. powdered sugar

Dissolve Jellos in boiling water. Add cold water and lemon juice. Chill until partly set. Fold in blueberry filling. Turn into 8 x 8 inch pan or 11 x 7 inch pan. Chill until firm. Mix sour cream and powdered sugar and spread on top just before serving. Makes 8-10 servings.