2 boxes grape Jello
2 c. boiling water
1 can crushed pineapple (20 oz. juice and all)
1 can Comstock blueberry pie filling

TOPPING:

1/2 c. sugar
1 carton sour cream
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla

Add boiling water to Jello. Let cool. Add pineapple and pie filling. Pour into 9 x 12 inch Pyrex dish (or similar container). Put into refrigerator to congeal. Spread with topping. Yum-yum.