2 (3 oz.) pkgs. grape OR blackberry Jello
1 (20 oz.) can crushed pineapple, drained
2 c. boiling water
1 (20 oz.) can blueberry pie filling

Mix Jello in boiling water until dissolved. Stir in pineapple and pie filling. Pour into 8x12 glass pan. Let set in refrigerator until firm.

TOPPING:

8 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla

Mix together and spread over firm Jello.

Variation: Peach Jello and peach pie filling.