2 sm. pkgs. raspberry Jello
2 c. boiling water
1 can blueberry pie filling
1 (20 oz.) can crushed pineapple, don't drain

TOPPING:

1 c. sour cream
1 (8 oz.) pkg. cream cheese
1/2 c. sugar

Mix first 4 ingredients together and pour into dish. Refrigerate until jelled. Beat together 3 topping ingredients. Spread on top of jelled Jello.