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.) can blueberry pie filling
1/4 c. powdered sugar
1 c. sour cream

Dissolve packages of Jello together in boiling water; add cold water and lemon juice. Gradually stir into pie filling. Pour into 8"x8"x2" dish; chill until firm. Fold sugar into sour cream just before blended. Spread over Jello mixture. Chill until serving time. (Can use whipped cream for topping instead of sour cream, if desired.)