1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. black raspberry Jello
1 c. boiling water
1/2 c. cold water
1 tsp. lemon juice
1 (21 oz.) can blueberry pie filling
1/4 c. sifted confectioners' powdered sugar
1 c. sour cream

Dissolve lemon and raspberry Jello together in boiling water. Add cold water and lemon juice. Stir in pie filling. Pour into an 8x8x2 inch dish. Chill until firm. Mix sugar and sour cream. Spread over Jello for topping.