2 (3 oz.) blackberry Jell-O
1 (20 oz.) can crushed pineapple, juice drained well
1 can blueberry pie filling
1 (8 oz.) cream cheese, softened
1/2 pt. sour cream
1/2 c. sugar
1 tsp. vanilla

Dissolve Jell-O in 2 cups boiling water; let cool 1/2 hour. Add can of crushed pineapple and blueberry pie filling to Jell-O; mix well. Pour into 9x13 inch pan and refrigerate for 1 hour. Blend cream cheese with sour cream, sugar and vanilla. Spread over Jell-O mixture and refrigerate an additional two hours.