Serve this versatile fruit mold either as a salad or dessert. Serves 6-8.

2 (3 oz.) pkg. raspberry or strawberry gelatin
2 c. boiling water
2 c. cold water
1/2 tsp. cinnamon
1 (21 oz.) can blueberry pie filling
1 (8 oz.) can crushed pineapple with juice
8 oz. sour cream
1 tbsp. confectioners' sugar

In medium size serving bowl dissolve gelatin in boiling water. Add cold water and cinnamon. Stir. Chill until partially set. Add blueberry filling and pineapple. Stir to combine thoroughly and chill 4 hours until set.

In a small bowl whip together sour cream and sugar. Gently spread cream in an even layer on top of gelatin. Chill briefly. Serve.