1 (3 oz.) pkg. grape Jello
2 c. boiling water
1 (No. 2) can undrained crushed pineapple
1 (16 oz.) can blueberry pie filling
1 c. sour cream
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla

In 9"x13" pan, mix the Jello and boiling water until dissolved. Add undrained pineapple and blueberry pie filling. Stir and let set in refrigerator. Mix sour cream with the softened cream cheese, sugar and vanilla. Do not overbeat. Spread on top of the set Jello mixture. Chill.