1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. black raspberry Jello
1 c. boiling water
1 c. cold water
1 can (1 lb. 5 oz.) blueberry pie filling
1 (3 oz.) cream cheese
1 c. whipping cream
1/2 c. sugar
1 c. miniature marshmallows

Combine Jello and add boiling water and cold water until mixed. Add blueberry filling; mix well and refrigerate in 9 x 13 inch pan until firm. Beat sugar an cream cheese until smooth. Add to whipped cream, fold in marshmallows. Put on top of gelatin layer and refrigerate until served. 10-12 portions.