1 (3 oz.) pkg. Concord grape Jello
1 (3 oz.) pkg. black cherry Jello
2 c. boiling water
1 can blueberry pie filling
8 oz. dairy sour cream

Dissolve Jellos in boiling water. Cool until partially set. Add pie filling. Pour into 9 x 13 inch pan. Let stand 10 minutes. Drop sour cream on top with tablespoon (6 to 8 piles). Swirl into Jello and let set until firm. Cut into squares and serve.