1 (3 oz.) pkg. raspberry gelatin
1 (3 oz.) pkg. black cherry gelatin
2 c. boiling water
1 c. cold water
1 (20 oz.) can juice packed crushed pineapple, drain and reserve juice
1 (21 oz.) can blueberry pie filling

TOPPING:

1 (3 oz.) pkg. cream cheese, softened
1 c. sour cream
1/2 c. sugar

Dissolve gelatins in boiling water. Stir in cold water and pineapple juice. Stir in the blueberry pie filling. Chill until syrupy and then stir in pineapple. Chill until firm.

For Topping: Cream together ingredients and spread over gelatin. Chill. Serves 10.