1 lg. pkg. raspberry Jello
1 med. can crushed pineapple, drain and add enough water to make 2 c. liquid
1 can blueberry pie mix
8 oz. sour cream
8 oz. cream cheese
1/2 c. sugar

Combine pineapple juice and water to make 2 cups of liquid. Bring to a boil and pour over Jello. Stir to dissolve. Add 1 cup cold water. Add 1 can of blueberry pie filling and mix thoroughly. Refrigerate until set. Top with 1 (8 ounce) package sour cream, 1 (8 ounce) package cream cheese, and 1/2 cup sugar; mix well and spread on top of Jello.