1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1/2 c. cold water
1 tbsp. lemon juice
1 (20 oz.) can blueberry pie filling
Sour cream

Blend all ingredients together into Jello mold. Refrigerate until firm; unmold. Frost with sour cream. Optional: Add 1/4 cup confectionery sugar to sour cream.