2 (3 oz.) pkgs. black raspberry Jello
2 c. hot water
1 (16 oz.) can crushed pineapple
1 can blueberry pie filling

TOPPING:

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

Dissolve Jello in hot water. Cool. Add fruit juices, blending well with folding action. Chill in English trifle bowl until set.

TOPPING: Blend ingredients well and pour over Jello mold, spooning the topping evenly. Chill until serving. Best made in the early morning. Great with seafood. Serves 8 to 10.