1 lg. raspberry jello (or 2 sm.)
2 c. boiling water
20 oz. can blueberry pie filling
20 oz. can crushed pineapple, undrained

Mold the above ingredients together in 8x12 dish. Refrigerate until firm, then add topping.

TOPPING:

9 oz. Cool Whip
1/2 c. sugar
1/2 pt. (8 oz.) sour cream

Blend well and spread over jello.