2 (3 oz.) boxes grape or black raspberry Jello
2 c. boiling watersm. can crushed pineapple & juice
1 can blueberry pie filling

Dissolve Jello in boiling water and let cool, then add the pineapple and blueberry filling when the Jello starts to congeal. Then put this in a 9"x13" dish and chill until solid and jiggly.

TOPPING:

1 (8 oz.) pkg. cream cheese
1/4 pt. sour cream
3/4 c. sugar
1/2 tsp. vanilla

Soften the cream cheese, then mix all ingredients together and spread over the top of the Jello when the Jello is firm. Keep cold until ready to serve.