2 (3 oz.) pkg. grape or blackberry Jello
2 c. hot water
1 can blueberry pie filling
1 can crushed pineapple
8 oz. cream cheese, softened
1 pt. sour cream
1 tsp. vanilla
1/2 c. sugar

Mix Jello and hot water until Jello is dissolved. Add blueberry pie filling and pineapple, mix well and refrigerate until congealed. Combine cream cheese, sour cream, vanilla and sugar and spread on top of salad.