2 (3 oz.) raspberry or strawberry Jello
2 c. boiling water
2 c. cold water
1/2 tsp. cinnamon
1 (21 oz.) can blueberry pie filling
1 (8 oz.) can crushed pineapple with juice
8 oz. sour cream
1 tbsp. confectioners' sugar

1. Make Jello and let cool until partially set.

2. Add blueberries and pineapple. Stir and chill 4 hours to set.

3. In small bowl whip together sour cream and sugar. Spread over in even layer on top of gelatin. Chill briefly.