1 (3 oz.) lemon gelatin
1 (3 oz.) black raspberry gelatin
1 c. boiling water
1/2 c. cold water
1 can blueberry pie filling
1 c. whipping cream
1 (3 oz.) pkg. cream cheese
1/2 c. sugar
1 c. mini marshmallows

Dissolve gelatins in boiling water. Add cold water and stir in pie filling. Refrigerate to set. Cream the cream cheese and sugar and fold into whipped cream. Fold in marshmallows. Spread on top of gelatin mixture and refrigerate.