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

Mix Jello with boiling water. Add the rest of ingredients. Pour into 13 x 9 pan. Chill.

Mix powdered sugar and sour cream. Spread on top of Jello mold.