1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. black raspberry gelatin
1 c. boiling water
1/2 c. cold water
1 tbsp. lemon juice
1 (21 oz.) can blueberry pie filling
1/4 c. sifted confectioners sugar
1 c. dairy sour cream

Dissolve gelatins together in boiling water. Add cold water and lemon juice; gradually stir in pie filling. Pour into 8 x 8 baking dish; chill until firm. Fold sugar into sour cream just to blend. Spread over gelatin.