1 (3 oz.) lemon Jello
1 (3 oz.) raspberry Jello
1 c. hot water
1/2 c. cold water
2 tbsp. lemon juice
1 can blueberry pie filling

TOPPING:

1 c. sour cream
1/2 c. powder sugar

Dissolve lemon and raspberry Jello in hot water, until completely dissolved. Add 1/2 cup cold water and lemon juice. Add blueberry pie filling. Put in 8 x 8 inch pan in refrigerator until firm.

Topping: mix sour cream and powder sugar and serve on top of Jello. Can be cut into squares. Serves 6.