2 (3 oz.) grape Jello
2 c. boiling water
1 lg. (20 oz.) can crushed pineapple juice
1 (21 oz.) can blueberry pie filling

Dissolve Jello in hot water, then add cold pineapple with juice and blueberry pie filling. Refrigerate until firm.

TOPPING:

1 (8 oz.) sour cream
1 c. sugar
1 c. Cool Whip
1 (8 oz.) cream cheese
1 tsp. vanilla

Mix everything together except Cool Whip. When this is all mixed, fold in Cool Whip and spread over firm Jello. You can fold in more Cool Whip, if you like.