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

Topping:

1 (8 oz.) cream cheese
1/2 c. sugar
1/2 c. dairy sour cream

Combine ingredients; cool until set in a 9x13-inch pan.

Blend and spread topping over set jello and serve.