2 sm. boxes grape Jello
2 c. boiling water
20 oz. can crushed pineapple, undrained
1 can blueberry pie filling
8 oz. softened cream cheese
1/2 c. sour cream
1/2 c. sugar
1/2 tsp. vanilla

Combine Jello, water and pineapple. Let partially set and add pie filling. Let finish setting in 9 x 13 inch pan. For topping, combine remaining ingredients and beat well.