2 (3 oz.) pkg. grape Jello
2 c. boiling water
1 can blueberry pie mix
1 can crushed pineapple, undrained
8 oz. pkg. cream cheese
8 oz. carton sour cream
1/2 c. sugar
1 tsp. vanilla

Add blueberries and pineapple to Jello. Let it stand in refrigerator until it gets firm. Make a topping with sugar and vanilla, cheese and sour cream. Spread over firm Jello. Serve on lettuce.