2 sm. pkg. grape Jello
2 c. boiling water
1 lg. can crushed pineapple, do not drain
1 lg. can blueberry pie filling
1 pkg. Knox gelatin

TOPPING:

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

Mix grape Jello and boiling water. Add pineapple, blueberry pie filling and Knox gelatin. Put into 9 x 13 inch pan and let jell. After above has jelled, beat topping ingredients together and spread on top of Jello mixture.