2 boxes raspberry Jello
1 lg. can crushed pineapple
1 lg. can blueberry pie filling
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp. vanilla

Stir to dissolve Jello in 2 cups boiling water. Add pineapple with juice and pie filling. Chill in a pretty bowl until set. Top with cream cheese, sour cream, sugar and vanilla whipped together until creamy. Chill.