2 sm. pkgs. concord grape Jello
2 c. boiling water
1 can blueberry pie filling
1 (20 oz.) can crushed pineapple, do not drain pineapple

TOPPING:

8 oz. sour cream
3 oz. cream cheese
1/2 c. sugar

Dissolve Jello in the boiling water. Add the blueberry pie filling and the crushed pineapple. Pour into a 13 x 9 inch pan and refrigerate. Spread topping on Jello after it is set.