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

TOPPING:

1 (8 oz.) cream cheese, softened
1/2 c. sugar (or less)
1 c. sour cream
1 tsp. vanilla

Dissolve Jello in boiling water. Add undrained pineapple and blueberry pie filling. Mix well. Pour into 9 x 13 inch pan. Refrigerate until set.

Make a topping by beating the cream cheese well, then adding the sugar, sour cream and vanilla. Mix well. Spread on top of set Jello. Chill. Easy and good. Serves 12-20.