2 sm. boxes grape or black cherry Jello
2 c. boiling water
1 sm. can crushed pineapple
1 can blueberry pie filling

TOPPING:

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

Dissolve Jello in boiling water, drain pineapple; discard juice, add pineapple and blueberry filling to Jello mixture. Set in refrigerator until jelled. TOPPING: Cream together cream cheese, sour cream and sugar, then spread over Jello mixture.