1 lg. pkg. raspberry Jello
2 c. hot water
1 can blueberry pie filling
1 can crushed pineapple

Add 2 cups water to Jello and dissolved. Add crushed pineapple (undrained) and blueberry pie filling. Refrigerate until jelled.

Combine:

1 lg. pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar

Blend ingredients together. Spread on top of Jello and fruit mixture and chill. Cut in squares to serve. Use 9x13 pan.